Name: Potato baskets with combination stir-fry
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Ingredients: 1 kilogram spunta potatoes, peeled; 1/4 cup (35g) cornflour vegetable oil, for deep-frying; 1/2 teaspoon salt; 1/2 teaspoon bicarbonate of soda; 1 tablespoon water; 500 gram chicken breast fillets, sliced thinly; 500 gram beef rump steak, sliced thinly; 12 uncooked medium prawns (300g); vegetable oil, for deep-frying; 1 medium brown onion (150g), sliced thickly; 1 medium carrot (120g), sliced thinly; 1 small red capsicum (150g), sliced thinly; 2 cup (170g) broccoli florets; 100 gram mushrooms, quartered; 100 gram snow peas, halved lengthways; 100 gram baby corn, halved lengthways; 2 clove garlic, crushed; 1 teaspoon grated fresh ginger; 2 teaspoon cornflour; 1/2 cup (125ml) chicken stock; 1/3 cup (80ml) oyster sauce

Ingredients

1 kilogram spunta potatoes, peeled

1/4 cup (35g) cornflour vegetable oil, for deep-frying

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

1 tablespoon water

500 gram chicken breast fillets, sliced thinly

500 gram beef rump steak, sliced thinly

12 uncooked medium prawns (300g)

vegetable oil, for deep-frying

1 medium brown onion (150g), sliced thickly

1 medium carrot (120g), sliced thinly

1 small red capsicum (150g), sliced thinly

2 cup (170g) broccoli florets

100 gram mushrooms, quartered

100 gram snow peas, halved lengthways

100 gram baby corn, halved lengthways

2 clove garlic, crushed

1 teaspoon grated fresh ginger

2 teaspoon cornflour

1/2 cup (125ml) chicken stock

1/3 cup (80ml) oyster sauce

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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