This is one of my own creations. Crispy potatoes cooked in a spicy Indo-Chinese sauce.
1. Keep a bowl of water with 1.5 teaspoon salt dissolved in it ready. Wash, peel and cut the potatoes into small wedges as shown. As soon as you cut the potatoes transfer to the salt water bowl to prevent browning.
2. Heat oil to fry the potatoes. Drain the water and sprinkle 1/2 teaspoon salt, 3 tablespoon corn flour and 1 teaspoon pepper powder on the potatoes. Mix well and set aside.
3. Fry the potatoes till they begin to turn light golden brown. Remove and place on a paper towel to drain extra oil. Do not make the potatoes dark brown since you are going to double fry them to make crispy.
4. While you are frying the potatoes, cut the onions, garlic, ginger, green chilies, capsicum and spring onions and keep ready. Heat 3 tablespoons oil and add the chopped ginger, garlic and green chilies. Once the garlic begins to brown, add in the onion and white portion of the spring onions. Saute till they turn translucent.
5. Next, add the capsicum. Let it cook. For the sauce, in a mixing bowl, add soya sauce, vinegar, red and green chili sauce, tomato sauce. Add in the corn flour mixture that will be left from the moisture of potatoes.
6. Add this sauce to the mixture along with 1/2 cup water. Add sugar as well.
7. When you put the capsicum in, begin the process to double deep fry the potatoes. Sprinkle the fried potatoes with 1 tablespoon corn flour. Deep fry and remove on a paper towel to drain extra oil. This process should take no more than 4 minutes. You will be frying the potatoes for about a minute and a half.
8. The sauce will come to a boil in the mean time. Turn the flame off. Add the fried potatoes.
9. Add in the scallions/ spring onions. Stir well so the sauce coats all the potatoes. Serve hot with fried rice, noodles or just by itself as an appetizer.