Butter Quail – Cút chiên bơ
Recipe: Butter Quail - Cút chiên bơ
By Helen Le Published: May 6, 2015
- Prep: 30 mins
- Cook: 25 mins
- Ready In: 1 hr 55 mins
- Yield: 6 (4-6 Servings)
When I was walking down the street of Saigon, I suddenly reckon an amazing smell in the air that is both familiar and irresistible. It recalls the good old days in high school hanging out with friends after school, chitchatting over a fragrant fried quail dish and baguette.
- In a large mixing bowl, combine together all seasonings for the marinade
- Massage the marinade on each and every quail. Then cover and leave to marinate for 2-3 hours at least or overnight in the fridge.
- Heat a generous amount of oil in a frying pan. Gently drop in the marinated quails and deep-fry until golden brown. The quails bend back when deep-fried, so you can cut them in half or insert a skewer to keep them flat. If you can't find quails, chicken wings are great alternative. When they are all nicely golden brown, take them out and place them on paper towels to drain off the excess oil.
- If you prefer a healthier version, you can also bake them in the oven at 180°C/356°F for about 20 minutes. If they're not golden brown enough, you can brush the marinate all over the quails. Alternatively, mix 1 tsp vinegar with 1 tsp honey and brush on the skin of the quails and broil for a few minutes till golden brown.
- Melt 2 tbsp butter in a large saucepan under low heat and then add 1 tsp minced garlic. Fry until it gets really aromatic, then add all the quails. Give them a really good toss.
- Display the quails on a plate with some Vietnamese mint, carrots and green papaya or daikon pickles. In a small bowl add salt, pepper and minced chili, squeeze in lime juice or cam quat juice.
Making use of the garlic butter sauce in the pan, add the remaining of the marinade, a dash of water and bring to a boil. Use this as a dipping sauce for the bagguette.