Today, I’m taking you to the concealed street corner of my hometown where streets food is at its finest. From ice-cream carts to beef noodle soups to sticky rice stalls, street food offers not just simplicity but distinctive and unique flavors.
One of the many streets food that brought memories to me as a kid was this Crispy Fried Quail. When I was little, I passed by this stall almost every single evening. I often drove my bicycle around and take in the aromatic of buttery crispy fried quail. I couldn’t afford to spend all my money on this pricey snack so sometimes a sniff of the air was enough.
I wanted to re-create that childhood memories today by sharing with you this crispy fried quail recipe. This time, I can smell and taste the aromatic, buttery flavor.
I have to warn you, you have to hit the gym after you’ve had these fried quails. But once in a while you can spoil yourself a little and have not so healthy food, right?
Let’s talk about the marinate for a bit: what I have going on here is five spice powder, soy sauce, garlic and shallot of course. Then we will top things of with melted butter to be served with lemon salt and pepper.
Don’t be afraid of the quail please, they don’t bite I promise. They taste just like chicken, but better, and more tender.
Ahh Mazing!! Well you get the point! Now go make yourself a batch of these, or two.
- 6 quails, cleaned and split in half
- 2 tablespoon less sodium soy sauce
- 1 tablespoon pearl onion (minced)
- 1 tablespoon garlic (minced)
- 2 teaspoon sugar
- 2 teaspoon beef powder
- ½ teaspoon five spice powder
- 1 tablespoon vegetable oil
- 2 teaspoon cooking wine
- 1 tablespoon butter (melted, for garnishing)
- pinch of black
- oil (about 1 cup, for frying)
- For the salt, pepper, lemon sauce:
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoon lemon juice
- Wash and clean the quails with water. Drain and pat dry
- In a bowl, whisk together marinate ingredients. Add quails to marinate and leave for at least an hour or better overnight in the fridge
- Heat enough oil in a wok over medium high heat. Fry the quail for 5-7 minutes or until crispy and golden, turning them every 3 minutes. You might have to fry them in 2 batches
- Remove fry quails and place onto the paper towel to remove excess oil
- Melt 1 tablespoon of butter in a microwave for 10 seconds. Brush melted butter onto the fry quails.
- Serve with salt, pepper and lemon sauce