A Vietnamese crispy spiced quail recipe by Chef Luke Nguyen served with a salt, pepper and lemon dipping sauce.


  • Marinade

  • 1 teaspoon dark soy

  • 1 tablespoon soy sauce

  • 1 ½ teaspoon salt

  • 2 teaspoons sugar

  • ½ teaspoon five spice

  • ½ teaspoon ground ginger

  • 2 star anise, crushed

  • 1 ½ teaspoons shaoxing cooking wine

  • 125 ml water

  • Quails

  • 6 quails

  • 2 litres vegetable oil for deep frying

  • 1 tomato, sliced

  • 2 Lebanese cucumber, sliced

  • 1 bunch watercress

  • Salt, pepper and lemon dipping sauce to serve

  • Muoi Tieu Chanh – salt, pepper & lemon dipping sauce

  • 2 tablespoons lemon juice

  • ½ teaspoon salt

  • 1 teaspoon fine white pepper


  • For the quails:

  • 1.

    Combine the marinate ingredients together in a bowl and mix well.

  • 2.

    Cut off the neck and cut the quails along the breast bone to open out flat. Wash away any remaining viscera under cold water, then pat dry with paper towel. Add quails to marinate and leave to marinate for 2 hours in the fridge.

  • 3.

    To make dipping sauce, combine all ingredients in a bowl and mix well.

  • 4.

    Put oil in a wok or large saucepan over high heat and heat to 180c.

  • 5.

    Meanwhile remove the quails from marinate and pat dry with paper towel. Fry the quails for 5 minutes or until crisp and golden. Remove from oil then onto paper towel and chop into quarters.

  • 6.

    Serve with tomato, cucumber and watercress, and dip quail into salt, pepper and lemon dipping sauce.

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Posted by Report
i love this guy one of the best cooks ever... :D
Posted by abondigirlReport
Excellent combination of deep fried quail and a fresh dipping sauce. We love quail and enjoy this tasteful yet simple meal.
Posted by BigDog the PirateReport
Great Green Gravy Batman, two words. Sen Saich!!!
Posted by Viv828Report
I have tried other recipes for this dish before and this one is by far the best. Very tasty! Thank you, Luke!
Posted by JA25Report
Wow this looks easy will try it soon