Chinese Shredded Potatoes
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 6-8 minutes
- 500g/1.1lbs potatoes (I used 3 large Dutch cream potatoes)
- 5 dried chillies (mine aren't hot at all but use less to taste if yours are very hot)
- 1 teaspoon Szechuan peppercorns
- 3 garlic cloves, chopped
- 4 tablespoons oil
- 2 teaspoon black vinegar
- 1 teaspoon curry powder
- Salt and white pepper
Step 1 - Fill a large bowl with water. Peel potatoes and cut in half. Placing them cut side down, slice the potatoes into thin slices and then cut them into long matchsticks (make sure to cut these with the flat side down for safety, see above). Place in the bowl and rinse 2-3 times until the water runs clear.
Step 2 - Heat frypan on high heat and add a tablespoon of oil and add chilies and peppercorns. Then add the garlic and potatoes and fry for 2-3 minutes adding more oil if needed. Add the black vinegar and curry powder and cook for 3 minutes (or until it is the texture that you like). Season well with salt (potatoes LOVE salt!) and white pepper.