Five-spice quails


My colleague bragged about having roadrunner for dinner in Zimbabwe. So, I wanted the same!

Me: Can we eat roadrunner here?

Waiter: Sure, if you can catch them.

Five-spice quails

(Adapted from Viet Spices)

6 quails (cleaned and dried, halved if desired)
6 garlic cloves (minced)
1 large shallot (minced)
4 tbs soy sauce
3 1/2 tbs brown sugar
1 pinch salt
3 tbs canola oil
1/2 tsp pepper
1 tsp five spice powder
1 tsp curry powder

  1. In a small bowl, combine minced garlic, minced shallot, soy sauce, brown sugar, salt, oil, pepper, five spice powder, and curry powder.
  2. In a big ziplock bag, marinate quail with the prepared five spice sauce for at least 2 hours (best is over night).
  3. Two options to cook:
    • Deep fry:
      • Heat oil in a wok over high heat. Once hot, reduce the heat to medium low.
      • Remove the quails from marinate and fry for about 5 minutes.
      • While frying, use a strainer to remove the marinated garlic and shallot. Set aside.
      • Brush the fried quails with butter if desired.
      • To make dipping sauce: cook the left over marinate over medium heat for a few minutes. Add fried garlic and shallow. Serve with fried quails.
    • Sear and bake:
      • Preheat oven to 400 F.
      • In a large skillet over high heat (no need to add oil), sear quails for 1-2 minute each side.
      • Place quails in a oven-proof pan.
      • Pour left over marinate over seared quails.
      • Bake for 15 minutes.
      • Then broil for another 2-3 minutes.