Thursday, February 24, 2011

Shredded Potato with Sakura Ebi

Potato is so versatile and you can prepare a wide variety of dishes with this simple food.  Boil it for salad, roast it with other roots vegetables, cook it with carrot and tomato for a nice bowl of ABC soup.  How about some mashed potato for a side-dish or use it as toppings for your cottage pie?  Can anyone resist those yummy French Fries and how about an extra piece of potato when you order the hot & spicy curry chicken?  

Now, what about stir-frying it?  Stir-fried shredded potato is not common in Singapore.  I have never seen any vegetable rice stalls selling this dish (though there are long queues for the famous rosti at Marche - pan-fried shredded potato cakes).  Though I have heard of this dish (i.e. 炒土豆丝) before, I have never thought of trying it, as I find it rather strange.  How would it taste?  We are so used to eating potato that is soft and thoroughly cooked, will stir-frying be suitable for cooking potato?

For the first time I am cooking and eating this, I must say this is quite tasty.  It is crunchy and taste quite different from the usual potato dishes that we have in Singapore.  You can adjust the seasoning (soy sauce, oyster sauce, chilli paste and black vinegar) to suit to your taste.  The key to preparing this dish is thinly  shredded potato (sharpen your knife and slice/cut the potato as thinly as possible), soak in cold water to remove the starch content, so that the potato will not stick to each other when you cooked it.

2 potatoes, thinly shredded
2 stalks of spring onion, thinly shredded
1/2 red chili, thinly shredded
2 tbsp of sakura ebi
3 to 4 shallots (peeled and thinly sliced)
3 cloves garlic, minced

1 tbsp oyster sauce
1 to 2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp chili paste (I omit this)
1 tbsp black vinegar (I omit this)
Dash of pepper

1) Soak the thinly shredded potato in water for 15 to 20 minutes and drain away water.
2) Heat wok on medium heat.  Add about 3 heap tablespoons oil and fry the shallots till golden brown.  Drain fried shallots on kitchen paper.
3) Stir fry the sakura ebi till fragrance and set aside.
4) With the remaining oil in wok (adjust to medium high heat), add the minced garlic.  Add shredded potato and keep stir frying it for a few minutes to ensure even cooking.
5) Add seasonings, 2 tablespoons water and continue stir-frying it for another minute or two.
6) Add shredded spring onion, chili, sakura ebi, fried shallot and stir-fry to combine the ingredients (Note: reserve some shredded spring onion and chili for garnish).
7) Garnish and serve hot.

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