A highly addictive snack dish inspired by Indo-Chinese flavours and the humble potato fries! This healthier version involves air-frying or roasting the potato fries and then stir-frying them with spices. Yummy!
Ingredients 15
For The Potatoes
4 potato, medium
2 tbsp olive oil
2 tbsp cornflour
1 tsp sea salt flakes
Freshly ground black pepper
For The Sauce
1 tbsp olive oil
1 tbsp minced garlic
1 tsp grated ginger
1⁄2 tsp red chilli flakes
1 brown onion, small, halved, thinly sliced
1 tbsp light soy sauce
1 tsp white vinegar
1 tbsp sriracha
2 tbsp tomato ketchup
1 tsp cornflour, mixed in ¼ cup water
1⁄4 cup spring onion, finely chopped, green only
white and black sesame seeds
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Method 5
Wash and peel the . Cut them into ½ inch thick batons. Place them in a large bowl along with the . Mix well. Add the , and pepper. Toss gently to coat thoroughly.
To Cook The Potatoes – In an Airfryer, cook them at 200°C for 18 minutes OR In a pre-heated oven, cook them at 200°C for approximately 28-30 minutes. Remove and set aside.
In a medium wok, heat on high. Add , , and . Stir-fry while tossing rapidly for a minute until the onion starts turning translucent. Reduce heat to medium and continue cooking for another minute. Add and mix well. Cook for a few seconds.
Add , , and . Mix well until potatoes are coated. Reduce heat to low and add the . Mix well and cook for a minute until heated through.
Remove from heat. Sprinkle with and sesame seeds. Serve hot.
