A twist on the classic Hong Kong-style Typhoon Shelter Prawns.
Total Time
1hr 5min
0.0
0 Ratings
Author: Symmetry Breakfast
Servings:
4
Ingredients
•
1.1
lb
Potatoes
•
as needed
Olive Oil
•
3/4
cup
Vegetable Oil
•
8
Red Chili Peppers
•
8
cloves
Garlic
•
2
cups
Panko Breadcrumbs
•
1
bunch
Scallions
•
2
pinches
Salt
•
2
pinches
Granulated Sugar
•
1/2
tsp
Chinese Five Spice Powder
•
to taste
Fresh Cilantro
Cooking Instructions
1.
Preheat oven to 390 degrees F (200 degrees C).
2.
Cut the Potatoes (1.1 lb) into 1cm cubes.
3.
Finely chop the Garlic (8 cloves) and Red Chili Peppers (8). Set aside some chilies for garnish.
4.
Finely chop the Scallions (1 bunch) keeping the white and green parts separate.
5.
Toss the potatoes in a couple of tablespoons of Olive Oil (as needed) and roast for 45 minutes, checking halfway.
6.
In a wok or frying pan, heat the Vegetable Oil (3/4 cup) over medium heat. Add the chilis and garlic and infuse gently for 8-9 minutes, until fragrant.
7.
Add the Panko Breadcrumbs (3.5 oz) and stir so that they absorb all of the flavored oil. Add the whites of the scallion, Chinese Five Spice Powder (1/2 tsp), Granulated Sugar (2 pinches), and Salt (2 pinches).
8.
Turn up the heat slightly and cook for another 3-5 minutes until the breadcrumbs are toasted, watching the temperature so they don’t burn.
9.
Take the potatoes out of the oven and mix them into the chili breadcrumb mix.
10.
Garnish with the green part of the Scallion, Fresh Cilantro (to taste), and fresh chilis. Serve hot!
Author's Notes
You can sub out the potato for another vegetable like eggplant or cauliflower for a side dish with a kick.
Nutrition Per Serving
CALORIES
669
FAT
47.5 g
PROTEIN
9.3 g
CARBS
56.7 g
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