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2
tablespoons
2
tablespoons
1
tablespoon
2
tablespoon
12
1
sprig
1
sprig
300 g
1/4 teaspoon
1/4 teaspoon
1/2 teaspoon
2
teaspoons
3
tablespoons
1/2 teaspoon
1/2 teaspoon
1
tablespoon
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Chopped Chinese mushrooms, soaked
Chopped water chestnuts
Chopped preserved vegetables
Oyster sauce
Iceberg or or web's lettuce leaves
Fresh mint leaves
Fresh coriander leaves
Duck meat, boned and minced
Salt, or to taste
Ground black pepper, or to taste
Sugar
Fish sauce
Vegetable oil
Minced garlic
Minced fresh root ginger
Chopped spring onion
Spicy fish sauce, to serve
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Method :
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In a bowl, mix duck meat with salt,
pepper, sugar and fish sauce.
-
Leave to marinate for 20 minutes.
-
Heat oil in a wok or frying pan and
lightly brown garlic and ginger.
-
Add quail meat and stir fry for about 1
minute.
-
Add spring onion, mushrooms, water
chestnuts and preserved vegetables and blend well.
-
Stir fry for 2 minutes, then stir in
oyster sauce. Transfer to a serving dish.
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To serve, place 2 tablespoons of mixture
on a lettuce leaf with some mint and coriander and roll it up tightly,
then dip roll into Spicy Fish Sauce before eating.
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