A Vietnamese crispy spiced quail recipe by Chef Luke Nguyen served with a salt, pepper and lemon dipping sauce.
For the quails:
Combine the marinate ingredients together in a bowl and mix well.
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.
To make dipping sauce, combine all ingredients in a bowl and mix well.
Put oil in a wok or large saucepan over high heat and heat to 180c.
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.
Serve with tomato, cucumber and watercress, and dip quail into salt, pepper and lemon dipping sauce.
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