Szechuan Potatoes
Spicy coated potatoes perfect for any occasion.
Servings
4
people
Cook Time
30 – 60
minutes
Servings
4
people
Cook Time
30 – 60
minutes
Ingredients
250 g
(approx. 24)
baby potatoes
(boiled)
1
large bell pepper (capsicum)
(cut into ½ inch pieces)
3–4
garlic cloves
(crushed)
1
Tbsp
vinegar
1
Tbsp
chilli sauce
1–1½
Tbsp
soy sauce
2–1½
Tbsp
tomato ketchup
¼
tsp
white pepper
2
Tbsp
oil
Oil for deep frying
Batter
60
g
plain flour
½
tsp
salt
¼
cup
water to make a thick coating batter
Instructions
Heat oil for deep frying.
Dip the potatoes in the batter (as above) and deep fry till golden brown and keep aside.
In a saucepan, heat 2 Tbsp. oil, and sauté garlic till light brown.
Remove the pan from the heat and add the vinegar, soy sauce, ketchup, chilli sauce and season with salt and pepper.
Return to heat and cook for 30 seconds on low fire.
Add the bell pepper (capsicum) pieces and stir-fry for 1 – 2 minutes.
Add the potato balls and mix thoroughly till coated and potatoes are heated through.