WA Potato
Ingredients:
Fresh oil for frying - 2 cups
Potatoes - 2.5 cups
Garlic - 2 tsp
Burma Burma Balachaung - 4 tbsp
Chili paste or Red chili sauce - 3 tbsp
Kaffir lime leaves - 2 nos.
Tamarind juice - 2 tbsp
Salt to taste
Sugar to taste
Turmeric water - To blanch
Corn flour (for dusting) - 1 tbsp
Spring onion - 3 tbsp
To Garnish:
Spring onion juliennes
Method:
Begin by washing and peeling the potatoes. Cut them into finger-sized pieces and blanch them in turmeric water. Drain and allow them to cool.
In a mixing bowl, take the cut potatoes and add a generous amount of oil. Dust the potatoes evenly with cornflour.
Heat oil in a pan for frying. Fry the corn flour-dusted potato fingers until golden and crispy. Remove them from the oil, drain the excess oil, and set aside.
In a wok, heat some oil. Add kaffir lime leaves, chili paste or chili sauce. Stir well.
Add the tamarind juice, and the seasonings.
Toss the potatoes and the sauce together until well combined.
Add chopped spring onions along with Burma Burma’s Balachaung and give it a thorough toss to coat the potatoes.
Transfer to a serving plate, and garnish with juliennes of spring onions.
