Chef Ming Tsai
Ming Tsai
October 2003

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Recipe Summary test

active:
30 mins
total:
6 hrs 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Suggested Pairing

A German Riesling with a hint of apple and citrus will contrast well with the gamy birds.

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