Salt & pepper quails with Thai herb & bean salad

http://www.bbcgoodfood.com/recipes/471628/

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Ingredients

• 4 quails

FOR THE RUB

• thumb-size piece ginger , roughly chopped
• 4 coriander sprigs, roughly chopped
• 1 garlic clove , roughly chopped

FOR THE PASTE

• 1 tsp white peppercorns
• 2 tbsp vegetable oil , plus extra for frying
• 2 tsp flour

FOR THE SALAD

• 1 large red chilli , finely shredded
• 6 snake beans or a good handful green beans, blanched (cut into lengths if using snake beans) - see tip
• ½ tsp lime leaves , finely shredded
• small handful each coriander, Thai basil and flat-leaf parsley, leaves picked
• few mint sprigs, leaves picked
• 2 Thai shallots , or 2 small shallots, sliced
• 1 spring onion , thinly sliced on an angle
• 1 small red chilli , shredded

FOR THE DRESSING

• 2 tbsp fish sauce
• 2 tbsp lime juice
• 4 tsp palm sugar or soft light brown sugar

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 1 hr

Cook 25 mins

Ingredients

• 4 quails

FOR THE RUB

• thumb-size piece ginger , roughly chopped
• 4 coriander sprigs, roughly chopped
• 1 garlic clove , roughly chopped

FOR THE PASTE

• 1 tsp white peppercorns
• 2 tbsp vegetable oil , plus extra for frying
• 2 tsp flour

FOR THE SALAD

• 1 large red chilli , finely shredded
• 6 snake beans or a good handful green beans, blanched (cut into lengths if using snake beans) - see tip
• ½ tsp lime leaves , finely shredded
• small handful each coriander, Thai basil and flat-leaf parsley, leaves picked
• few mint sprigs, leaves picked
• 2 Thai shallots , or 2 small shallots, sliced
• 1 spring onion , thinly sliced on an angle
• 1 small red chilli , shredded

FOR THE DRESSING

• 2 tbsp fish sauce
• 2 tbsp lime juice
• 4 tsp palm sugar or soft light brown sugar

Per serving

630 kcalories, protein 48g, carbohydrate 15g, fat 42 g, saturated fat 9g, fibre 1g, sugar 10g, salt 2.96 g

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