Kungpao Potatoes

Kungpao Potatoes

By Chef Rakesh Sethi

From Tea Time

Prep: 40 minutes

Cook: 15 minutes

Method: Easy

Course: Main Course

Type: Fusion

Key Ingredients:

This is a Chinese potato dish with an Indian twist

Ingredients

4 2
Peaanuts, roasted or fried 2 tbsps
Lemon juice 1 tbsp
Salt to taste
White pepper powder to taste
Cornflour 4 tbsps
Oil 2 tbsps + to deep-fry
Dried red chillies, broken 2 to 3
Garlic finely chopped 2 to 3 cloves
Ginger, finely chopped 2 tsps
Spring onion bulbs, finely chopped 2
Sugar 1 tsp
Soy sauce 1 to 2 tsps
Vegetable stock ½ cup
Seasoning cube, crushed 1
Cornflour slurry 4 tbsps
Chilli oil 1 tbsp
Cashewnuts, roasted and chopped 2 tbsps
Rice wine (optional) 1 tbsp
Spring onion greens, chopped 2 tbsps

Methods

Take potatoes in a bowl, add lemon juice, salt and white pepper powder and toss well. Add cornflour to absorb the moisture and mix well. Set aside to marinate for 30 minutes.
Heat sufficient oil in a wok, add the potatoes and deep- fry till they are crisp and golden brown. Drain on absorbent paper.
Heat 2 tbsps oil in a non-stick pan, add dried red chillies, garlic, ginger and spring onion and saute till soft. Remove the pan from heat, add sugar, salt and soya sauce, mix and place the pan on heat again.
Add vegetable stock, seasoning cube, white pepper powder and cornflour slurry and toss well.
Add potatoes, chilli oil, peanuts and cashewnuts and mix. Add rice wine, if using, and mix well.
Transfer into a serving bowl, garnish with spring onion greens and serve hot.

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