Spicy quails with mushrooms

Method

1. First make the laksa paste. In a food processor blend together the chillies, shrimp paste, dried shrimp, turmeric, coriander, lemon grass, galangal, bird's eye chilli, shallot, garlic and peanuts into a paste, adding a little water if necessary.

2. Heat the olive oil in a wok, add the paste and gently fry, stirring often, until the paste is fragrant.

3. Mix together the chilli powder, pepper, allspice and sea-salt and rub into the quail breasts.

4. Heat the oil for deep-frying in a wok or deep fat-fryer to 180°C. Add the quail breasts and fry for 5 minutes, until crispy. Remove and keep warm.

5. Heat a wok until hot. Add a tablespoon of vegetable oil and heat through. Add the onion and fry, stirring, until softened and beginning to brown.

6. Add 4 teaspoons of the laksa paste (reserving the remainder for future use) and stir-fry over high heat.

7. Add the shiitake and oyster mushrooms and toss thoroughly. Add the fish sauce and soy sauce and stir-fry briefly.

8. Add the green beans and stir-fry for 1 minute. Add the basil and season with salt and freshly ground pepper if needed.

9. Divide the mushroom mixture among 4 warm serving plates. Top each plate with a deep-fried quail breast. Serve at once.

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Ingredients

1/2 tsp Chilli powder
1 tsp ground black pepper
4 allspice berries, crushed
2 tsp sea salt
6 large quails breast fillets
vegetable oil, for deep and shallow-frying
1 onion, sliced
12 shiitake mushrooms, sliced
12 oyster mushrooms, sliced
1 tbsp Fish Sauce
splash of Soy sauce
12 green beans, sliced
12 basil leaves
salt and fresh ground black pepper

For the Laksa paste:

2 red chillies
1 tsp shrimp paste
1 tsp dried shrimp
1 tsp ground turmeric
1 tsp Coriander seeds, dry-fried and ground
1/2 lemon grass stalk, finely sliced
2cm piece of fresh galangal, peeled and chopped
1 bird's eye chilli
1 shallot, chopped
3 garlic cloves, chopped
1 tbsp roasted peanuts
400ml light olive oil

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