Mum's Crisp Quail Recipe by Dan Hong | Gourmet Traveller

Ingredients

• 125 ml (½ cup) Knorr Liquid Seasoning (see note)
• 150 gm caster sugar
• 100 ml dry Sherry
• 2½ tbsp salt
• 1 tbsp finely grated ginger
• 1 spring onion, finely chopped
• 1 tsp ground white pepper
• 6 quails, quartered
• 175 gm potato starch (see note)
• For deep-frying: vegetable oil
• To serve: lemon cheeks and watercress
• Capsicum salsa
• 1 each red, green and yellow capsicum, finely diced
• 1½ tsp salt
• 3½ tbsp vegetable oil
• 2 garlic cloves, finely chopped
• 1 tsp chilli flakes
• 2 tsp caster (superfine) sugar