Recipe

Nok Pad Prik Quail With Chilli And Basil Recipe

	Frantic / All my dishes 2 years, 7 months ago Light and spicy. Excellent as part of a Thai banquet. Can be broken down into two sections for quick preparation. Prep:30m Cook:15m Servings:4	Frantic
	yummylicious

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Ingredients

4 average sized quail

250mL vegetable oil

2 cloves garlic, chopped

4 fresh chillies (moderately hot) sliced

1 tblspn oyster sauce

2 tblspns asian fish sauce

1 tblspn roasted chilli paste (bought or home made, see recipe)

2 tblspns fresh whole basil leaves

Directions

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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