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1
In a blender, puree the ginger with the garlic, shallots, soy sauce, sugar, rice vinegar, five-spice powder and pepper.
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2
Transfer the marinade to a resealable plastic bag, add the quails and seal, pressing out the air.
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3
Let marinate in the refrigerator for 2 hours.
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4
In a small saucepan, bring the water to a boil.
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5
Add the tamarind paste and simmer for 2 minutes, mashing with a wooden spoon to dissolve the paste.
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6
Strain the tamarind puree through a coarse sieve into a small bowl, pressing on the solids.
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7
In a medium saucepan, heat the grapeseed oil until shimmering.
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8
Add the garlic, shallots and jalapenos and cook over moderately high heat, stirring, until the garlic is lightly browned, about 4 minutes.
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9
Add the granulated sugar and brown sugar and cook until melted.
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10
Stir in the tamarind puree and simmer until thickened, about 3 minutes.
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11
Remove from the heat and stir in the fish sauce and dried shrimp.
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12
In a small bowl, whisk 3 tablespoons of the chile jam with the soy sauce and lime juice to make a dressing.
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13
In a saucepan of boiling salted water, cook the wax beans until crisp-tender, 5 minutes.
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14
Using a slotted spoon, transfer the beans to a colander and rinse under cold water.
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15
Pat dry and cut into 1-inch pieces, then transfer to a bowl.
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16
Boil the butter beans and black-eyed peas for 1 minute, then drain.
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17
Add the butter beans, peas, tomatoes, shallot, cilantro and chile powder to the wax beans.
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18
Add three-fourths of the dressing and toss.
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19
Heat 2 large skillets until very hot.
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20
Add 2 tablespoons of the oil to each skillet.
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21
Drain the quails and pat dry; add to the skillets, breasts down, and brown over high heat, turning once, until crisp, about 6 minutes.
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22
Mound the salad on plates.
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23
Top with the quails and drizzle with the remaining dressing.
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24
Serve the chile jam on the side.
