Chargrilled coconut mice

Chargrilled coconut mice

By
From
Luke Nguyen's Greater Mekong
Serves
4
Photographer
Stuart Scott

Coconut mice live up in coconut trees and feed on coconut fresh, so don’t freak out — they are extremely clean and very tasty. While shooting my first cooking series in Vietnam, I had tried to catch my own coconut mouse, but failed miserably as they are just so quick. This time around, however, I succeeded — with the help of six experienced back-up men! If you can’t get your hands on coconut mice, don’t go eating the mice you find in your house or neighbourhood. Use quail instead.

Ingredients

Quantity Ingredient
6 coconut mice, skinned, tails and feet removed
or 4 quails, cleaned and butterlied, but not skinned
1 tablespoon honey
1 tablespoon lime juice
1 tablespoon sesame oil
1 handful watercress sprigs, to garnish
1 handful mixed mint, vietnamese mint, basil and perilla leaves, to serve

Marinade

Quantity Ingredient
4 cubes red preserved bean curd
1 tablespoon sesame oil
3 teaspoons five-spice powder
1 teaspoon red curry powder, (see note)
1 lemongrass stem, finely chopped, white part only
3 red asian shallots, diced
1 tablespoon garlic, diced
2 teaspoons ground white pepper
1 teaspoon sea salt
1 tablespoon caster sugar
2 tablespoons light soy sauce
2 tablespoons vegetable oil

Lime and pepper dipping sauce

Quantity Ingredient
1 teaspoon sea salt
2 teaspoons ground white pepper
2 tablespoons lime juice

Method

  1. Put all the marinade ingredients in a mixing bowl and mix until well combined, mashing the bean curd as youƒ go. Add the mice or quails, coating them well with the marinade. Allow the flavours to infuse for at least 30 ƒminutes, or overnight for a better result.
  2. Near serving time, mix together the honey, lime juice and sesame oil and set aside.
  3. Mix the lime and pepper dipping sauce ingredients together in a small bowl and set aside.
  4. Heat a barbecue chargrill or chargrill pan to medium. Grill the mice or quails for 3 minutes on each side, basting each side with the honey mixture.
  5. If using quails, chop them into quarters. Arrange the mice or quails on a platter and garnish with watercress. Serve hot, with the dipping sauce and herb leaves.

Note

  • You’ll find red curry powder at Asian food markets. It contains a blend of spices such as chilli, coriander seeds, cumin, lemongrass, galangal and garlic. Several diŽfferent brands are available.
Tags:
Greater
Mekong
Luke
Nguyen
Red
Lantern
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
SBS
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