Indo Chinese Cuisine Kung Pao Potatoes served with simple Chilli Garlic Noodles .
Diced potatoes are deep/shallow fried and stir fried in a very nutty and spicy Kung Pao sauce, which consist of chilli paste, Sichuan peppers and roasted peanuts.
Ingredients:
· Par boiled potatoes – 3-4 big sized
· Oil for shallow frying
· Oil - 2 tbsp
· Ginger - 1 inch (chopped)
· Garlic – 6-7 cloves (chopped)
· Dry red chillies – 2-3 nos. (broken)
· Spring onion bulbs - ½ cup (diced)
· Capsicum - 1 cup (diced)
· Roasted peanuts – ¼ cup (small pieces)
· Sugar - 1 tsp
· Red chilli sauce - 3 tbsp
· Ketchup - 2 tbsp
· Soy sauce - 1 tsp
· Sichuan peppercorns - 1 tsp
· Water
· white pepper – ¼ tsp
· Salt
· Cornstarch 1 tbsp + water 2 tbsp
· Spring onion greens 1/4th cup (chopped)
Method:
· Wash and peel the potatoes and cut them in cubes.
· Take a pan, set it on medium high heat, add oil for shallow frying the potatoes, fry them from all sides until crisp and golden brown.
· Remove it on a tissue or an absorbent paper and keep it aside.
· Set a wok on high heat, add oil, garlic, ginger and dry red chillies, sauté for a minute.
· Add capsicum, spring onion bulbs, roasted peanuts, sugar, further sauté it for 1-2 minutes.
· Add Sichuan peppers, red chilli sauce, ketchup and soy sauce, mix and sauté it for another 1-2 minutes. If Sichuan peppers is not available add regular black pepper corns.
· Add around 80-100 ml water, white pepper and Salt, mix and add the corn starch and water mixture and cook until the sauce thickens.
· Add the crispy fried potatoes and toss them well in the sauce for a minute on high flame.
· Garnish with some freshly chopped spring onions greens, mix gently.
· Kung Pao Potatoes is ready to be served, serve hot with rice or noodles of your choice.
