Try this dish created by Adam D'Sylva of CODA and Tonka Restaurants.
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 caramelized and fluffy.
Add vegetables and continue cooking until onions are cooked through and aromatic.
Remove from heat and season with dressing and coriander leaves.
Divide evenly into lettuce cups, serve immediately.
Head to Footscray Life’s website to check out Frank and Adam’s exclusive recipes – recreate these delicious dishes for yourself at home, using the top quality ingredients available at Footscray and Little Saigon Markets.
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