International Recipe: Hot and Spicy Quail (Chim Cut Ro-Ti)

Hot and Spicy Quail (Chim Cut Ro-Ti)

Ingredients:

• 4 dressed quail
• 4 tablespoons sesame oil

Marinade:

• 2 tablespoons vegetable oil
• 3 cloves garlic, crushed or 1 tablespoon garlic puree
• 4 spring onions, chopped
• 1-l/2 inch of lemon grass root, chopped
• 1 teaspoon chili powder or paprika
• 1 tablespoon fish sauce (nouc mam)
• 1 tablespoon palm sugar
• 1 teaspoon salt
• 2 tablespoons water
• Lime juice

Procedures:

1. Split quail down the bony side and flatten to get a broad breast. Score breast with deep cuts.
2. Make the marinade by heating vegetable oil in a skillet and frying garlic, onions, and lemon grass for a few minutes. Add chili powder, fish sauce, sugar, salt, and water and simmer for 3 minutes. Remove and cool.
3. Marinate quail and chill for two hours.
4. Heat broiler or barbecue and broil for 15 minutes on each side, basting frequently with sesame oil and marinade, until bird is crisp, aromatic and sizzling. Serve with a good squeeze of lime juice over quail.

Makes 4 servings.