Learn how to make a delicious and crunchy twist on the classic Kung Pao Potatoes with this easy recipe.
This flavorful dish is perfect for any occasion and will surely impress your family and friends.
Baby potatoes - 1 small packet (boiled only till fork tender)
Oil for shallow frying
Dry Red chillies- 3( deseeded)
Garlic & Ginger- (finely chopped) - 1 Tbsp each
Onions (cubed)- 1
Mix of black pepper & coriander powder & lemon zest- 1 tsp
Sugar- a pinch
Peanuts (deskinned)- 2 tbsp
Light Soy sauce- 1 tsp
Schezwan sauce- 3 Tbsp
Vinegar- 1 tsp
Spring onion greens & Sesame oil to finish.
Method
Shallow fry the boiled potatoes till golden on all sides. Heat a wok & add a little of the same oil to it. Sauté the garlic, ginger, red chillies, till fragrant. Add the onions. Sauté till translucent, followed by peanuts. Add the prepared powder, sauces, some veg stock & cook till it thickens (add cornflour slurry if desired)Add the fried potatoes & toss till well coated. Serve immediately, garnished with spring onion greens & a drizzle of sesame oil.
Honey chilli Lotus Root:
Lotus Root(peeled, washed & dried thoroughly, sliced fine) - 2
Cornflour - 1 tbsp
Oil for frying
Ginger & garlic (finely sliced) 1 tbsp each
Slit green chillies- 2
Red & yellow bell peppers(cubed) - ½ each
Onion(cubed)-1
Salt & white pepper to taste
Honey 2 tbsp
Sesame seeds 1 tbsp
Method
Coat the lotus root slices with cornflour & some salt; deep fry till golden. Heat a wok & add some of the same oil. Once hot, add ginger, garlic, sesame seeds & chillies. Add onions & bell peppers. Sauté till slightly cooked but still crunchy. Add the sauces, stock, salt, pepper & honey. Mix well & let it bubble. Add the fried lotus root slices & toss till well coated. Serve immediately garnished with some more sesame seeds.
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