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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 10 - Spiced BBQ Quail

Amy Luttrell

Spiced BBQ Quail

Serves 1


Nuoc Cham

1 teaspoon palm sugar

1 tablespoon fish sauce

juice of 2 limes

1 clove garlic

1 long red chilli, roughly chopped

2cm piece ginger, peeled, roughly chopped

2 stems coriander



2 teaspoons ground ginger

2 teaspoons Chinese 5 spice

1 tablespoon salt

1 tablepoon white pepper

2 teaspoons brown sugar

4 quail, butterflied and deboned

1 tablespoon sesame oil

1 tablespoon grapeseed oil


Vegetable Stir Fry

1 tablespoon sesame oil

1 clove garlic, finely chopped

1 stalk lemon grass, white part only, finely chopped

1 long red chilli, finely sliced

2 shallots, finely chopped

1 bunch spring onion, cut into 2.5cm lengths


Fried Shallots

150ml grapeseed oil, for frying

2 shallots, finely sliced



Coriander leaves

Spring onions, sliced


  • To make nuoc cham, combine palm sugar, fish sauce, lime juice, garlic clove, chilli, ginger, coriander and 1/3 cup water in a small food processor or blender and process until ingredients are finely chopped. Transfer to a small serving dish and set aside.
  • To make the spice mixture for the quail, place ground ginger, salt, pepper, chinese 5 spice and brown sugar in a bowl mix to combine. Add quails and rub spices over quails to coat thoroughly.
  • Heat a large frypan over medium heat. Add sesame oil and grapeseed oil. Add quail, skin side down, and cook for 1-2 minutes until golden. Turn quail and cook for a further 3 minutes or until cooked. Remove from pan and rest for 5 minutes, uncovered.
  • Meanwhile, to make the stir fry vegetables, heat a large wok over high heat. Add sesame oil then add garlic, lemongrass, chilli, shallots and spring onion and cook for 2 -3 minutes until softened. Remove from wok and set aside. Cover loosely to keep warm.
  • To make the fried shallots, heat grapeseed oil in pan, add sliced shallots and fry until golden brown. Remove from oil and drain on kitchen paper.
  • To serve, divide stir fried vegetables amongst plates. Top with quail, fried shallots, coriander leaves, spring onion and noc cham.