Crispy spiced quail (Chim cút chiên dòn) from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 301) by Pauline Nguyen and Luke Nguyen and Mark Jensen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Salt, pepper and lemon dipping sauce (Muôi tiêu chanh)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lindacookscookbooks on June 23, 2025

    Easy and good recipe. Air fried 350F for 15 min and basted with butter and ate with buttered noodles.

  • KarinaFrancis on November 25, 2013

    The dipping sauce really makes this dish. The quails are tasty, but are best deep fried, not so great under the grill.

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