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SideChef
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Dairy-Free
Typhoon Shelter Potatoes
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Recipe

11 INGREDIENTS • 10 STEPS • 1HR 5MINS

Typhoon Shelter Potatoes

A twist on the classic Hong Kong-style Typhoon Shelter Prawns.
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Symmetry Breakfast
Every day before his husband goes to work, Michael Zee carefully prepares a symmetrical breakfast for the two of them. Beautiful and healthy, there's no better way to start the day.
https://www.symmetrybreakfast.com/
A twist on the classic Hong Kong-style Typhoon Shelter Prawns.
1HR 5MINS
Total Time
$1.82
Cost Per Serving
Ingredients
Servings
4
US / Metric
Potato
1.1 lb
Potatoes
Olive Oil
as needed
Olive Oil
for roasting the potatoes
Vegetable Oil
3/4 cup
Vegetable Oil
Red Chili Pepper
8
Red Chili Peppers
Garlic
8 cloves
Garlic
Panko Breadcrumbs
2 cups
Panko Breadcrumbs
Scallion
1 bunch
Scallion
4 scallions per 4 servings
Salt
2 pinches
Salt
Granulated Sugar
2 pinches
Granulated Sugar
Chinese Five Spice Powder
1/2 tsp
Chinese Five Spice Powder
Fresh Cilantro
to taste
Fresh Cilantro
Nutrition Per Serving
VIEW ALL
Calories
669
Fat
47.5 g
Protein
9.3 g
Carbs
56.7 g
Add to plan
logo
Typhoon Shelter Potatoes
Save
author_avatar
Symmetry Breakfast
Every day before his husband goes to work, Michael Zee carefully prepares a symmetrical breakfast for the two of them. Beautiful and healthy, there's no better way to start the day.
https://www.symmetrybreakfast.com/

Author's Notes

You can sub out the potato for another vegetable like eggplant or cauliflower for a side dish with a kick.
Cooking InstructionsHide images
step 1
Preheat oven to 390 degrees F (200 degrees C).
step 2
Cut the Potatoes (1.1 lb) into 1cm cubes.
step 3
Finely chop the Garlic (8 cloves) and Red Chili Peppers (8). Set aside some chilies for garnish.
step 4
Finely chop the Scallion (1 bunch) keeping the white and green parts separate.
step 5
Toss the potatoes in a couple of tablespoons of Olive Oil (as needed) and roast for 45 minutes, checking halfway.
step 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.
step 7
Add the Panko Breadcrumbs (2 cups) 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).
step 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.
step 9
Take the potatoes out of the oven and mix them into the chili breadcrumb mix.
step 10
Garnish with the green part of the Scallion, Fresh Cilantro (to taste), and fresh chilis. Serve hot!
Tags
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Dairy-Free
Asian
Comfort Food
Shellfish-Free
Chinese
Vegan
Vegetarian
Potatoes
Side Dish
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