Lunch

Potato baskets with combination stir-fry

potato baskets with combination stir-fry
6 Item
25M
45M
1H 10M

Ingredients

Method

1.Using sharp knife, mandoline or V-slicer, cut potatoes into 2mm slices; cut each slice into 2mm-wide pieces. Toss potato pieces in large bowl with cornflour to coat.
2.Heat oil in deep-fryer, wok or large saucepan. Using fingers, line the larger of the baskets with a sixth of the potato mixture; clamp smaller basket down inside larger basket to secure potato mixture. Submerge basket in hot oil; deep-fry about 3 minutes or until browned lightly.
3.Unclamp the two wire baskets; gently remove potato basket by tapping on bench. Using metal tongs, carefully return potato basket to same hot oil about 2 minutes or until browned and crisp. Repeat basket-making with remaining potato mixture; fill baskets with combination stir-fry.
4.Blend salt, soda and the water in medium bowl; add chicken and beef, stir to combine. Cover; refrigerate 1 hour.
5.Meanwhile, shell and devein prawns, leaving tails intact.
6.Heat oil in wok or large saucepan; deep-fry beef and chicken, in batches, until just cooked through. Drain on absorbent paper.
7.Reheat oil; deep-fry prawns and vegetables, in batches, until just tender. Drain on absorbent paper. Remove oil from wok; when cool, strain and reserve for future deep-frying.
8.Reheat wok; cook garlic and ginger, stirring, until fragrant. Return chicken, beef, prawns and vegetables to wok; stir-fry to combine. Add blended cornflour and stock, then sauce; stir-fry until sauce boils and thickens slightly.

Baskets can be deep-fried up to 4 hours ahead. Cover and keep airtight when cool, then reheat by immersing briefly in hot oil until heated through.

Note

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