Crispy Fried Quail

Cook time 10 mins + marinating
Servings 4


2 Quails
Vegetable oil, for deep frying
1 tbs. ketchup manis
1 tsp. soy sauce
1 ½ tsp. shaoxing wine
1 tsp. caster sugar
1/2 – 1  knob ginger, finely grated
2 cloves garlic, finely grated
1/2 – 1 chilli, finely chopped
Corn flour, for dusting
1 tsp. Chinese 5 spice, for dusting
Sea salt
1 lime

Crispy Fried Quail


In a bowl make a marinade by combining ketchup manis, shaoxing wine, sugar, ginger, garlic and chilli.

Remove the backbone of the quail and flatten out on to your chopping board. Cut into 4. Place quail pieces in marinade mixture and marinate for 1-2 hours.

Add oil to a medium saucepan and heat over medium to high heat until hot.

With your hands, wipe off excess marinade from the quail. Place in the 5 spice and flour mixture. Dust off any excess. Carefully lower quail pieces into the hot oil and cook for 5-6 minutes or until golden. (Note: the legs will be faster to cook then the breast pieces). Place on some paper towelling to drain excess oil and serve immediately with extra salt and a good squeeze of lime.

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