Cut quails in half along the spine and breastbone. Thoroughly wash and pat dry with a paper towel to remove excess moisture.

In a bowl, rub each quail half evenly with Ahh Maa Five Spice Marinade. Massage to coat well and let marinate for at least 20 minutes to allow the flavours to absorb.

Rinse the rice under cold water until the water runs clear. Add the rinsed rice and the appropriate amount of water to your rice cooker. Each packet contains 2 cups of rice.

Don’t have a rice cooker? Rinse and drain rice. In a pot, bring water to a boil (3 cups for 2 servings / 6 cups for 4 servings / 9 cups for 6 servings). Add rice, stir once, cover, and reduce heat to low. Simmer until water is absorbed and rice is tender (12–15 min / 15–18 min / 18–20 min). Remove from heat and let it sit while covered (10 min / 10–15 min / 15 min).

Wash and drain the mixed salad leaves well. Finely slice the red onion and set aside.

Empty the Ahh Maa Vietnamese Salad Dressing into a small bowl. Squeeze juice from a lemon (half for 2 servings / 1 whole for 4 servings / 1 and a half for 6 servings) and mix well to combine.

In a large bowl, combine the mixed salad and sliced red onion. Pour over the prepared dressing and toss well to coat evenly. Set aside until ready to serve.

Heat enough oil in a deep pot to fully submerge the quail, or preheat a deep fryer to 180°C. Carefully fry the marinated quail halves for 5–6 minutes, or until golden brown. Transfer to a paper towel-lined plate to drain excess oil and set aside.

Don’t have a thermometer? Carefully insert a dry, wooden chopstick into the oil, if steady bubbles form around the submerged end, the oil is ready. Then, raise the temperature slightly for the second deep fry.

Tip: If your pot/deep fryer doesn’t have enough space, fry the quail in batches. Avoid overcrowding, as it can lower the oil temperature.

Transfer the quail to a serving plate. Squeeze the remaining lemon (half for 2 servings / 1 whole for 4 servings / 1 and a half for 6 servings) over the quails. Serve with the Vietnamese salad, steamed rice, and a side of Ahh Maa Salt & Pepper Seasoning for dipping the quail in. Enjoy immediately while hot.

Tip: Pair this with your favourite beer for the ultimate combo!