Try this dish created by Adam D'Sylva of CODA and Tonka Restaurants.


  • 4  iceberg lettuce leaves, trimmed to form cups

  • 1 lup cheong sausage, diced

  • 4 spring onions, sliced into rounds

  • 2 shallots, diced

  • 4 shitake mushrooms, diced

  • 6 water chestnuts, diced

  • 10 sprigs coriander, picked and washed

  • 200g chicken meat, minced

  • 15g corn flour

  • 50ml water

  • Pinch of sea salt

  • 1 organic egg

  • Cashew nuts fried crushed

  • Dressing

  • 100ml light soy sauce

  • 40ml Shao sing cooking wine

  • 25ml oyster sauce

  • 5ml sesame oil

  • Mix well together


  • 1.

    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.

  • 2.

    Add vegetables and continue cooking until onions are cooked through and aromatic.

  • 3.

    Remove from heat and season with dressing and coriander leaves.

  • 4.

    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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