4 quail, spatchcocked
2 tbsp green or jasmine tea leaves
2 tbsp demerara sugar
2 tbsp rice
1 tbsp sesame oil
2 tbsp clear honey
1 tbsp soy sauce
For the oriental coleslaw:
1 tbsp Thai fish sauce (nam pla)
2 tbsp rice wine vinegar
1 tsp caster sugar
1 tsp chilli flakes
115g/4oz shredded white cabbage
1 large carrot, peeled and cut into julienne (thin strips)
3 spring onions, finely sliced
115g/4oz bean sprouts
1 red chilli, deseeded and finely sliced
6 mint leaves, shredded
6 large basil leaves, shredded
salt and freshly ground black pepper
1. Make a smoking mixture by combining the tea leaves, demerara sugar and rice. Cut a circle of foil that will fit the bottom of the wok, and scrunch the sides until you have made a container about 12cm/4½in diameter. Place it in the bottom of the wok and put 75g/5tbsp of the smoking mixture in the bottom. Place the wok over a full heat.
2. Brush the quail with sesame oil and once the mixture starts to smoke place the quail on a circular metal rack that fits half way up the wok. Cover with a tight fitting lid and smoke for 5 minutes.
3. Remove the wok from the heat and make the salad. In a large bowl, whisk together the fish sauce, vinegar, sugar and chilli flakes. Add the cabbage, carrots, spring onions, bean sprouts, chilli, mint and basil. Toss together. Season with salt and pepper and set aside for 10 minutes to allow the flavours to develop.
4. In a small bowl mix together the honey and soy sauce. Remove the quail from the wok and brush the skin with the honey and soy mix. Place skin side down and grill for 2-3 minutes. Turn over the quail and grill for a further 2-3 minutes or until the skin is golden brown.
5. Divide the salad between 2-4 plates and top each with a quail or two. Serve immediately with a wedge of lime.