Eating quail reminds me of Tom Hanks eating corn in Big. The shape is recognisably bird, but rendered in miniature. Sometimes quail is served whole - which is a pain in the butt. I challenge a neurosurgeon to display the manual dexterity necessary to carve a whole quail with knife and fork. I find it easier to cut off the legs and slice the breast and wing off the carcass (which I use to make quail stock). This way, a diner has at least a fighting chance of getting quail to mouth without accident. These pieces were marinated in red wine, treacle, garlic, ginger and roasted chilli paste. The snake beans were wok tossed with a little quail stock and crispy prawn chilli paste - one of my favourite Thai condiments.
GLAZED QUAIL WITH SNAKE BEANS IN CHILLI PRAWN SAUCE
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