Ingredients

How to make it

  • Wash, clean quail and pat dry.
  • With a smooth faced mallet, gently soften and flatten them.
  • Cut in half lengthways and then cut each half to make quarters.
  • In a wok, fry quail pieces in hot oil until cooked, about 5 minutes.
  • Remove and put aside. (At this point I freeze the portions ready for later use. It is simple to defrost and then continue as follows, cutting the 'on the night' preparation to next to nothing!)
  • Leave 3 tblspns of oil in the wok, reserving remainder for another dish.
  • Stir fry garlic until golden.
  • Add chillies, quail, oyster and fish sauces and roasted chilli paste.
  • If necessary add a little water or stock to moisten.
  • Stir fry for a few minutes, then taste and add more chilli or fish sauce if desired.
  • Stir basil leaves through mixture, then remove from heat.
  • Serve with boiled or steamed rice.

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