Name: Mum’s Crispy Quail
Yield: Serves 4–6
Ingredients: 2 teaspoons caster (superfine) sugar; 1 spring onion (scallion), finely chopped; 3½ tablespoons vegetable oil; 1 yellow capsicum (pepper), finely diced; 1½ teaspoons salt; 1 green capsicum (pepper), finely diced; 1 teaspoon chilli flakes; 1 tablespoon finely grated ginger; 1 red capsicum (pepper), finely diced; vegetable oil, for deep-frying; 2 garlic cloves, finely chopped; 175 g (6 oz) potato starch; 2½ tablespoons salt; watercress sprigs, to garnish; 125 ml (4 fl oz/½ cup) Knorr Liquid Seasoning; 1 teaspoon ground white pepper; 6 quails, quartered; lemon cheeks, to serve; 150 g (5½ oz. 2/3 cup) caster (superfine) sugar; 100 ml (3½ fl oz) dry sherry

Preparation info

Serves
4–6

Difficulty
Complex

Appears in

Mr Hong

By Dan Hong

Published 2014

About

Eating small birds is one of life’s true pleasures and I order this dish every time I go to Mum’s restaurant. I love it because the quail skin is always super crispy, the dressing is super tasty and somehow, this dish makes me like capsicums. On an ordinary day, I do not care for capsicums, but the way this dish is prepared is a winner. Start this recipe a day ahead.