Sichuan Chilli Potatoes

Ingredients list for Sichuan Chilli Potatoes

• 4-5 medium Potatoes
• 2 tablespoons Dry red chillies
• 3 tablespoons Cornflour/ corn starch
• 4-5 Dried red chillies
• 8-10 Sichuan peppers (optional)
• 1 medium Onion sliced
• 5-6 cloves Garlic, finely chopped
• 1 teaspoon Red chilli paste
• 1 teaspoon Soy sauce
• 1/2 teaspoon Sugar
• to taste Salt
• 1 tablespoon Vinegar
• 1 stalk Spring onions with greens roughly chopped

Method

1. Peel and cut potatoes into ten to twelve thick wedges. Soak in cold water for half an hour. Heat sufficient water and par boil potato wedges, drain and cool.
2. Heat sufficient oil in a wok. Dust the parboiled potatoes with two tablespoons cornflour and deep-fry for two minutes or until golden brown and completely cooked and crisp. Drain on absorbent paper.
3. Mix the remaining cornflour in a quarter cup of water. Heat two tablespoons of oil in a wok, break red chillies into two and stir-fry for half a minute. Immediately add Sichuan peppers, onion, garlic and continue to stir-fry.
4. Stir in red chilli paste blended in a quarter cup of water, soy sauce, sugar and salt. Stir-fry briefly. Add fried potatoes and toss to heat through. Stir in cornflour mixture, toss well to mix and add vinegar. Stir-fry for half a minute and serve garnished with spring onion greens.

Nutrition Info