How to Make Vietnamese Butter-Fried Quail

Preparing the Quail

After plucking the quails clean, remove the tail and feet. These parts contain dirt and can cause an unpleasant smell. Cut along the breast of the quail and slightly spread it open to ensure even cooking later.

Rub the quail thoroughly with coarse salt and ginger-infused rice wine, both inside and out, to clean and deodorize.

If you don't have ginger-infused rice wine, you can use vinegar or lime juice along with coarse salt to clean the quail. In some regions, people use crushed custard apple or bamboo leaves with salt to effectively remove any gamey smell from the quail.

After cleaning with salt and ginger-infused rice wine, rinse the quail thoroughly and let it dry completely.

Preparing Other Ingredients

Finely chop or crush ingredients such as shallots, garlic, ginger, and chili.

Reserve some mac mat leaves to fry with the quail for added fragrance. Set aside 2 stalks of lemongrass, chop them along with a few garlic cloves for frying with the butter sauce later.

Marinating the Quail for Frying

After preparing the ingredients, marinate the quail with the following seasonings to enhance flavor when frying:

• 1 tablespoon oyster sauce
• 1 teaspoon seasoning powder
• 1/2 teaspoon MSG
• 1 teaspoon ground pepper
• 1 teaspoon five-spice powder
• 1 teaspoon turmeric powder, or crush a small piece of fresh turmeric
• 2 teaspoons sugar
• 1 tablespoon fish sauce
• 1 tablespoon annatto oil
• 2 tablespoons cooking oil

Gently massage the quail with this seasoning mix to ensure it is evenly coated.

Next, add the mac mat leaves, along with the chopped shallots, garlic, ginger, lemongrass, and chili, and mix thoroughly to further enhance the flavor.

Let the quail marinate for at least 30-40 minutes to absorb the flavors.

Frying the Quail

For butter-fried quail, some prefer to blanch or steam the quail before frying. However, given the small size of quail, Cookbeo finds that frying directly at the right temperature ensures the quail cooks evenly without becoming dry. The result is flavorful and moist, so there is no need to blanch or steam.

Before frying, be sure to remove any excess marinade from the surface of the quail to avoid burning during frying.

Use enough oil to deep fry the quail, ensuring a crispy, evenly golden result without the quail becoming oily.

Once the oil is hot, add the quail and some mac mat leaves to enhance the fragrance. Fry over medium heat, allowing the quail to cook evenly from the inside.

The quail will float when done. During frying, remember to turn the quail so it fries evenly on all sides.

Once the quail reaches a deep golden brown, remove it from the oil and drain off any excess.

Making Butter-Fried Quail

Heat 2 tablespoons of cooking oil in a pan, then add the chopped lemongrass and garlic to sauté until fragrant.

Next, add about 3 tablespoons of margarine. Cook over medium heat until the margarine melts, then stir in 1/2 tablespoon oyster sauce to give the sauce a slightly savory flavor.

When the sauce begins to simmer, add the quail and toss to coat them thoroughly in the buttery sauce. Toss for about 1 minute, then remove the quail from the heat and plate them.

Butter-fried quail has a rich aroma, with a glossy, deep golden brown appearance. The exterior is crispy, while the meat remains tender and juicy inside. The buttery garlic sauce adds a subtle salty richness to the skin, making it even more delicious.

Serve the butter-fried quail hot, as cooling down will diminish its flavor. Enjoy with cucumber, Vietnamese coriander, and dip in a mix of salt, pepper, lime, and chili for extra flavor.

Good luck!