If you do not want to spatch-cock the
quails yourself, ask your butcher to do it for you. They are usually happy
to do this if you ask them in advance. Coconut water is the liquid which
you find sloshing around inside a coconut. You can buy it in cans in
Oven ready quails
Five spice powder
Vietnamese fish sauce
Oyster mushrooms, torn
First spatch-cock the quails. Place each
bird, breast side down, on a chopping board and cut through the
backbone. Open out the bird and flatten it with a meat mallet.
Thread two long meat skewers across the
body of each bird to hold it flat.
Put the shallots, garlic, white pepper,
cinnamon, five spice powder, fish sauce and oyster sauce into a mortar
and pound until well amalgamated.
Marinate the quails in the mixture
overnight. Remove the skewers.
Heat the oil in a large frying pan. Add
the quails with all their marinade and stir fry for about 5 minutes.
Add the oyster mushroom and stir fry for
another 2 minutes.
Add the coconut water and simmer, covered,
on a low heat for 15 minutes.