For the Spring Onion and Ginger Sauce, place a medium frypan over medium high heat. Once hot, add the oil and the spring onion, stir quickly and turn off the heat. Add ginger and garlic.
Stir the mixture thoroughly and then add salt to taste. Leave in the pan, until ready to serve, to continue cooking with residual heat until cooled.
For the Mushrooms and Snow Peas, place large frypan over high heat. Once hot, add the oil, mushrooms, garlic, chilli, and snow peas all at once. Toss to coat in oil.
Add the soy sauce to the pan. Turn the heat off the pan and toss to coat liberally, allowing the mushrooms to caramelise quickly. Transfer mixture to a medium bowl and set aside, keeping warm, until ready to serve.
For the Pan Roasted Quail, remove legs, wings, tail end of the backbone, wishbone and neck from the quails to preserve breasts and skin intact on the crowns. Season the breasts and cavities with salt and pepper to taste.
Place a large frypan on high heat and add oil. Once hot, add quail crowns to the pan, skin side down. Cook until the skin is deep golden brown and caramelised, about 1 – 1 ½ minutes. Rotate the quails to cook each side of the breasts, cooking each side for approximately 30 seconds.
Turn off the heat on the pan. Add the butter to the pan and melt. Baste the cavities and the breasts of the quail liberally with the melted butter for a further 30 seconds. Remove the quails from the pan and rest, covered loosely, for 5 minutes. Once rested, carve the breasts off the crowns and set aside, keeping warm, until ready to serve.
To serve, place the Mushrooms and Snow Peas in the centre of the serving plates. Top with 2 quail breasts per plate. Finish with a few spoonfuls of Spring Onion and Ginger Sauce.