Potato, cut into wedges: 5

Cornflour: 3 tbsp

Oil to deep fry: 2 cups

Dry red chilies, broken: 4-5

Sichuan peppercorns, crushed: 10

Onion, sliced: 1

Garlic, chopped: 4

Red chilli paste: 1 tsp

Soy sauce: 1 tsp

Sugar: 1/2 tsp

Salt to taste

Vinegar: 1 tbsp

Spring onions, chopped: 2



1) Soak potatoes in cold water for half an hour.

2) Heat sufficient water & parboil potatoes.

3) Remove & drain. Cool.

4) Dust the parboiled potatoes with 1 1/2 tbsp cornflour.

5) Heat cooking oil in a wok, deep fry the potatoes for 2 mins or until golden brown & crisp.

6) Drain on an absorbent paper.

7) Blend the remaining cornflour in 1/4th cup of water.

8) Heat 2 tbsp of cooking oil in a wok, add dry red chilies & stir fry for 30 seconds.

9) Immediately add Sichuan peppercorns, onions & garlic.

10) Continue to stir fry.

11) Stir in red chilli paste blended with 2 tbsp of water, soy sauce, sugar & salt.

12) Stir in blended cornflour & mix well.

13) Finish off with vinegar & cook for 1/2 a minute.

14) Serve hot garnished with spring onion greens.

NOTE: Sichuan is a city of China famous for its peppercorns which impart a particular flavour to the dish. Enjoy!


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