Salt & pepper quails with Thai herb & bean salad

Ingredients

• 1 piece thumb-size ginger roughly chopped
• 4  coriander sprigs roughly chopped
• 1  garlic clove roughly chopped
• 1 tsp peppercorns white
• 2 tbsp vegetable oil for frying
• 2 tsp flour 
• 1 large chilli shredded red finely
• 6  a handful green beans good cut into lengths if using snake beans) - see tip
• 0.5 tsp lime leaves shredded finely
• 1 small handful coriander leaves picked
• 9 servings mint sprigs leaves picked
• 2 small thai shallots sliced
• 1  spring onion thinly sliced
• 1 small chilli shredded red
• 2 tbsp fish sauce 
• 2 tbsp juice of lime 
• 4 tsp brown sugar light soft
• 4  quails 
• 4  quails 

Equipment

• bowl
• frying pan
• oven
• mortar and pestle

Directions

1. Heat oven to 200C/180C fan/gas
2. Put all the rub ingredients in a mortar and use a pestle to grind them together, then rub some inside each quail.
3. For the paste, again grind 1 tsp sea salt and the pepper together in a mortar using a pestle, then stir in the oil and flour.
4. Heat a little vegetable oil in a heavybased frying pan and carefully brown the quails all over in batches if you need. Lift into a roasting tin, rub all over with the salt and pepper paste, then roast in the oven for 10-15 mins until golden and cooked to your liking.
5. For the salad, pound the dressing ingredients together using a mortar and pestle.
6. Mix all the salad ingredients in a bowl. Just before serving, toss the dressing with the salad and serve alongside the quail and rice.