Hot new Melbourne star and co-owner of Coda, Adam D’Sylva is the go-to man for fresh, lively streetwise but-glam Vietnamese food. Explore the world of fish sauce, fresh betel leaves and tropical sugarcane as you discover just how fresh and fragrant (and fabulous) Vietnamese food can be in the hands of a very 21st century chef.
In a bowl mix water, corn flour, salt and egg together then add quail mince and mix well.
In a hot wok fry quail mixture until caramelised and fluffy.
Add vegetables, lup cheong and continue cooking until onions are cooked through and aromatic.
Mix all dressing ingredients together well.
Remove quail mixture from heat and season with dressing and coriander leaves.
Divide evenly into lettuce cups, serve immediately
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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