Potatoes 3 units
Green chillies (cut lengthwise) 4 units
Garlic (crushed) 1 tbs
Shangrila Soy Sauce 1 tbs
Shangrila Lemon Juice 2 tbs
Shangrila Chilli Sauce 1 tbs
Shangrila ketchup ¼ cup
Shangrila Vinegar 1 tbs
Honey 1 tbs
Salt 2 tsp
Black pepper ½ tsp
Spring onions (cut diagonally into 2 inch) 2 units
Flour ¼ cup
Corn flour 4 tbs
Salt & pepper ¼ tsp (each)
Shangrila Soy Sauce 1 tbs
Orange-red color 1 pinch
Sesame seeds 1 tsp
Peel potatoes and cut into ¼ inch thick slices, cut each slice into ¼ inch white finger, soak them in 4 cups of water with 2 tsp salt and Shangrila Lemon Juice 2 tbs for 15 mins. Strain and dry on a clean kitchen towel, sprinkle ¼ tsp black pepper on potatoes with 4 tbsp corn flour, make batter by mixing flour, corn flour, salt, pepper, Shangrila Soy Sauce, and color. Add just enough water about ¼ cup to make thick batter.
To Coat Potatoes:
Dip potatoe fingers in the batter and deep fry to a golden color. Cook until tender and remove.
For Sauce:
Heat 2 tbs oil in a wok, add garlic and green chillies, add Shangrila Soy Sauce, Shangrila Chilli Sauce, Shangrila Ketchup and Shangrila Vinegar. Cook for 30 secs then add honey, salt & pepper with 2 tbs water. At serving time, heat oil for refrying the potatoes, add the fried potatoes in hot oil, refry for 1 min, remove from oil, toss them in the prepared sauce, garnish with spring onion leaves, mix very well, cook for 1 min, serve garnished with sesame seeds.
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