Skill level

Average: 4.2 (46 votes)


  • 6 coconut mice, skinned, tails and feet removed, or 4 quails, cleaned, butterflied, but not skinned 
  • 1 tbsp honey 
  • 1 tbsp lime juice 
  • 1 tbsp sesame oil 
  • 1 handful watercress sprigs, to garnish 
  • 1 handful mixed mint, Vietnamese mint, basil and perilla leaves, to serve 


  • 4 cubes red preserved bean curd 
  • 1 tbsp sesame oil 
  • 3 tsp five-spice powder 
  • 1 tsp red curry powder 
  •  1 lemongrass stem, white part only, finely chopped 
  • 3 red Asian shallots, diced 
  • 1 tbsp diced garlic 
  • 2 tsp ground white pepper 
  • 1 tsp sea salt 
  • 1 tbsp caster (superfine) sugar 
  • 2 tbsp light soy sauce 
  • 2 tbsp vegetable oil 

Lime and pepper dipping sauce

  • 1 tsp sea salt 
  • 2 tsp ground white pepper 
  • 2 tbsp lime juice

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine all the marinade ingredients in a mixing bowl and mix until well combined, mashing the bean curd as you go.

Add the mice or quails, coating them well with the marinade. Allow the flavours to infuse for at least 30 minutes, or overnight for a better result.

Near serving time, mix together the honey, lime juice and sesame oil and set aside.

Mix the lime and pepper dipping sauce ingredients together in a small bowl and set aside.

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. 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 the fresh herbs.