INGREDIENTS
250 gm potatoes, boiled and peeled, ½ tsp spring onion, chopped, 1 tbsp onion, sliced, ½ tsp fresh ginger, chopped, ½ tsp garlic, peeled and chopped, 1-2 nos. red chilli (whole), ½ tsp sesame oil, 1 tsp plum sauce, 1 tsp oyster sauce, 1 tsp light soya sauce, ½ tsp white vinegar, ½ tsp lemon , 1½ tbsp cornflour, Salt to taste, ½ tsp gochujang glaze, 2 tsp refined oil, 1 tsp black sesame seeds, 500 ml oil, Water
METHOD
• Dice the peeled potatoes. On a flat plate, mix cornflour and salt, and toss the diced potatoes well in the dry mixture.
• Dilute cornflour and gochujang glaze in some water. Keep aside.
• Heat oil in a deep and thick-bottomed vessel. Deep-fry the potatoes until crisp and golden.
• Heat oil in a wok, add chopped ginger, garlic and stir-fry for a few minutes. Then add the fried potatoes, sliced onions, chopped spring onions and toss well.
• Pour in the mentioned sauces, the diluted cornflour and gochujang glaze to the wok. Toss and mix well.
• Garnish with black sesame seeds and serve hot.
