KUNG PAO POTATOES[138]
Wednesday, April 6, 2016
(8 Serves)
Ingredients
8 large - Potatoes (boil it more than half-boil, remove the skin, put it in the freezer for 5-7 minutes and then cut into broad wedges)
1/2 cup - Vegetable oil
2 cubes - Maggie vegetable stock cubes
2 cups - Hot water
2 Tbsp - Corn flour
1/2 cup - Water
1/4 cup - Sesame oil
6-7 pcs - Dry kashmiri red chillies (cut each into 3 pieces)
8 cloves - Garlic (chopped finely)
2 inches - Ginger (chopped finely)
12 pcs - Spring onion bulbs (sliced)
Leaves of 5-6 Spring onions (cut into 2 inches diagonally)
4 Tbsp - Dark soya sauce (Pantai)
2 Tbsp - sil Red chilli sauce
To taste - Salt
1 Tbsp - Sugar
1 tsp - Chilli flakes
10 pcs- Peppercorns
1/2 cup - Peanuts (roasted)
1 tsp - Light brown sesame seeds (roasted)
Method
Step 1... Potatoes
Heat a pan, add the vegetable oil to it and shallow fry the potatoes into two batches.
Keep it aside.
Step 2... Stock
Dilute the maggie cubes in 2 cups hot water and keep it aside.
Step 3... Cornflour paste
Add the cornflour to half a cup water and mix it very well.
There should be no lumps in it.
Step 4... Putting it together
In a pan heat the sesame oil, add the red chillies and saute till crisp.
Add garlic and ginger, saute till they release their aroma.
Then add the spring onions slices, soy sauce,red chilly sauce, salt, sugar, chilli flakes, peppercorns, peanuts and the stock.
After a couple of minutes add the cornflour mix and cook till the sauce thickens.
Finally add the potatoes, mixing very gently taking care so as not to break them.
Cook for another two minutes, so that the potatoes are well coated.
Garnish with sesame seeds and the spring onion leaves.
Serve immediately.
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