Quail Lettuce Delight, lup cheong, shitake mushroom, coriander and water chestnuts
Mix well together.
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 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.