Spicy Tamarind Glazed Quail Skewers with Crispy Shallots
Tender quail marinated in a vibrant blend of Southeast Asian spices, then grilled to perfection and coated in a tangy, sweet, and spicy tamarind glaze. Each skewer is finished with a generous topping of crispy fried shallots for an irresistible textural contrast.
Prep Time
105 min
Difficulty
Hard
Servings
4
Calories
350 kcal
Instructions
- 1
Prepare the quail: Remove the backbone from each quail and flatten them slightly. Cut each quail into approximately 3-4 bite-sized pieces. Marinate the quail pieces in a mixture of 1 tablespoon fish sauce, 1/2 teaspoon salt, and 1/4 cup of the blended marinade base for at least 30 minutes.
~35 min - 2
Prepare the marinade base: Finely chop the white parts of the lemongrass. Peel and finely chop the galangal. Mince the garlic. Finely chop the bird's eye chilies (adjust to your spice preference). In a blender or food processor, combine chopped lemongrass, galangal, garlic, chilies, and 2 shallots. Blend until a coarse paste forms.
~10 min - 3
Make the tamarind glaze: In a small saucepan, combine the tamarind paste, remaining 1 tablespoon fish sauce, palm sugar, and rice vinegar. Heat over medium-low heat, stirring until the palm sugar is dissolved and the mixture thickens slightly, about 5-7 minutes. Set aside.
~7 min - 4
Fry the shallots: Thinly slice the remaining shallots. Heat the vegetable oil in a frying pan over medium heat. Add the sliced shallots and fry until golden brown and crispy, stirring occasionally to prevent burning. This will take about 8-10 minutes. Remove the crispy shallots with a slotted spoon and drain on paper towels. Reserve the shallot-infused oil.
~15 min - 5
Assemble and grill the skewers: Thread the marinated quail pieces onto skewers, alternating with pieces of the prepared marinade base if desired (optional, for extra flavor). Discard any excess marinade. Preheat your grill to medium-high heat. Grill the quail skewers for about 4-5 minutes per side, or until cooked through and slightly charred.
~10 min - 6
Glaze and finish: During the last minute of grilling, generously brush the quail skewers with the prepared tamarind glaze. Grill for another minute, allowing the glaze to caramelize. Remove from the grill and let rest for 2 minutes.
~3 min - 7
Serve: Arrange the glazed quail skewers on a serving platter. Top generously with the crispy fried shallots and chopped fresh cilantro.
Tips
- For an extra layer of flavor, reserve some of the shallot-infused oil from frying the shallots and use it to brush the quail before grilling.
- If you don't have fresh galangal, ginger can be used as a substitute, but the flavor will be slightly different.
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