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Monday, April 29, 2013

Kung Pao Potatoes



Kung Pao starts off with fresh, moist, un-roasted peanuts or cashew nuts. These are often used instead of their pre-roasted versions. The peanuts or cashew nuts are dropped into hot oil on the bottom of a wok first, then deep fried until golden brown before the other ingredients are added. I tried this dish in London a few years ago at a restaurant called Daal Chinni and I instantly fell in love with the concept. I love fries and also I happen to love Asian food. This recipe is a combination of both and I promise you will love it too. Experimenting with some sauces one day, I thought of trying to make the potatoes I ate in London. This recipe comes close to what I had in London.  I have made it for a few of my friends and they have all asked me to make it over and over again.

Ingredients:

  • 4-5 large Yukon Gold Potatoes 
  • Oil to fry
  • 4 cloves garlic, minced
  • 1 tsp. ginger, grated
  • 1-2 tbsp. sambal oelek sauce (ground chilli paste)
  • 1/4 cup naturally brewed dark soy sauce (low sodium)
  • 1 tbsp. rice vinegar
  • 2-3 tbsp. honey
  • 1 tsp. corn starch
  • Freshly ground black pepper to taste
  • 1/2 cup cracked cashews
  • Thinly sliced spring onions (for Garnish)

Method:

  1. Mix all the sauces along with the ginger and garlic and keep aside.
  2. Cut the potatoes length wise like you will fries & rinse them with cold water.
  3. Pat dry the cut potatoes on a kitchen towel.
  4. Mean while in a deep frying pan heat up the oil to fry cracked cashews till they are golden and take them out on a paper towel to drain the extra oil.
  5. Fry the potatoes in the same pan till they are golden and crispy, take them out on a paper towel.
  6. Heat the sauce mixture with the corn starch and whisk the mixture till it come to a boil.  Make sure there are no lumps. 
  7. In a large bowl pour the sauce over the fried potatoes until they are completely coated - like a glaze on the fries.
  8. Mix in the fried cashews and garnish with spring onions.

2 comments:

  1. You are an excellent cook. Thanks for the recipes. It is a great help.

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    Replies
    1. Thank you for the feedback. Hope you can try out many more.

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