11 INGREDIENTS • 10 STEPS • 1HR 5MINS

Typhoon Shelter Potatoes

Name: Typhoon Shelter Potatoes
Total time: PT3900.0S
Yield: 4
Ingredients: 500 gram Potato; as needed Olive Oil; 200 milliliter Vegetable Oil; 8 Red Chili Pepper; 8 clove Garlic; 100 gram Panko Breadcrumbs; 1 bunch Scallion; 2 pinch Salt; 2 pinch Granulated Sugar; 1/2 teaspoon Chinese Five Spice Powder; to taste Fresh Cilantro

Recipe

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

1.1 lb

Potatoes

as needed

Olive Oil

for roasting the potatoes

3/4 cup

Vegetable Oil

8

Red Chili Peppers

8 cloves

Garlic

2 cups

Panko Breadcrumbs

1 bunch

Scallion

4 scallions per 4 servings

2 pinches

Salt

2 pinches

Granulated Sugar

as needed

Chinese Five Spice Powder

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

Typhoon Shelter Potatoes

Save

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 (as needed), 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!