Lemon and mint quail salad recipe | Gourmet Traveller

Ingredients

• Salad
• 12 quail, halved and trimmed
• 1 tbsp caster sugar
• 1 fresh small red birdseye chilli, finely chopped
• 1 clove of garlic, finely chopped
• 1 cup firmly packed coriander leaves
• ½ cup firmly packed Vietnamese mint leaves
• 1 cup firmly packed mint leaves
• ½ cup firmly packed Thai basil leaves
• 1 Lebanese cucumber, thinly sliced on the diagonal
• 125 gm beansprouts
• 1/3 cup fried shallots, available from Asian food stores
• ½ cup lemon juice, plus 1 tbsp extra
• Lemon and mint marinade
• 1 cup loosely packed mint leaves, coarsely chopped
• 1 tbsp peanut oil
• 1½ tsp ground white pepper
• 2 tbsp fish sauce, plus 1 tbsp extra