Active Time
30 MIN
Total Time
6 HR 30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a shallow glass dish, mix the wine, canola oil, chili sauce, ginger and garlic. Add the quail and coat well with the marinade. Cover and refrigerate for at least 6 hours or overnight.

Step 2    

In a medium bowl, combine the onion, lime juice and fish sauce. Fold in the green papaya and season with salt and pepper. Cover and refrigerate.

Step 3    

Light a grill or preheat a grill pan. Remove the quail from the marinade and season with salt and pepper. Grill the quail over a hot fire or high heat until lightly charred and just cooked through, about 3 minutes per side. Transfer 2 quail to each plate, spoon the papaya salad alongside and serve.

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