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RECIPE
11 INGREDIENTS 10 STEPS 1hr 5min

Typhoon Shelter Potatoes

A twist on the classic Hong Kong-style Typhoon Shelter Prawns.
Typhoon Shelter Potatoes Recipe | SideChef
A twist on the classic Hong Kong-style Typhoon Shelter Prawns.
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/
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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/
1hr 5min
Total Time
$1.45
Cost Per Serving

Ingredients

Servings
4
US / METRIC
3 1/3 cups
as needed
for roasting the potatoes
3/4 cup
Vegetable Oil
8
Red Chili Peppers
8 cloves
2 cups
Panko Breadcrumbs
4
Scallions
2 pinches
1/2 tsp
Chinese Five Spice Powder
Save Time,
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Delivery & Pickup From
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Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
666
FAT
47.5 g
PROTEIN
9.1 g
CARBS
56.2 g

Author's Notes

You can sub out the potato for another vegetable like eggplant or cauliflower for a side dish with a kick.

Cooking Instructions

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Step 1
Preheat oven to 390 degrees F (200 degrees C).
Step 2
Cut the Potatoes (3 1/3 cups) 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 Scallions (4) , keeping 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!
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Nutrition Per Serving
Calories
666
% Daily Value*
Fat
47.5 g
61%
Saturated Fat
38.0 g
190%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
56.2 g
20%
Fiber
6.0 g
21%
Sugars
7.6 g
--
Protein
9.1 g
18%
Sodium
170.5 mg
7%
Vitamin D
--
--
Calcium
121.7 mg
9%
Iron
2.1 mg
12%
Potassium
451.9 mg
10%
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