Description
Looking for a taste of Vietnam street food without leaving home? Try this simple yet delicious crispy fried quail recipe. Brushed with melted butter, this savory and authentic dish is sure to delight.
Ingredients
Scale
Quail Marinade
- 6 quails
- 1 tablespoon oyster sauce
- 2 teaspoons granulated sugar
- 1 teaspoon honey
- 1/2 teaspoon Chinese Five Spice Powder
- 2 teaspoons Shaoxing cooking wine
- 1/2 teaspoon ground black pepper
- 1 garlic clove (minced)
- 1 small shallot (minced)
- 2 tablespoons unsalted butter (melted)
- Vegetable oil for deep frying
Dipping Sauce and Side Vegetables
- 2 tablespoons lime juice
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- Thai chili peppers (optional; sliced thin)
- Vietnamese coriander (Rau Răm)
- Pickled daikon and carrots (Đồ Chua)
Instructions
- Prep the quails: Remove innards, if any, then cut in half along the backside. Marinate the quails for at least 15 minutes with oyster sauce, sugar, honey, Chinese five spice powder, cooking wine, ground black pepper, garlic, and shallots. For best results, marinate overnight in the fridge.
- Pan Fry: Add about 1 inch of oil to a skillet and heat on medium-high or 350°F. Pan-fry for about 4 minutes per side until golden brown. Transfer to a serving platter and brush on melted butter.
- Make the dipping sauce and serve: Combine lime juice, salt, ground black pepper, chili peppers (optional) in a small bowl. Serve fried quails with dipping sauce and Vietnamese coriander (Rau Răm) and/or pickled daikon and carrots (Đồ Chua).
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese