| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Thai | 1 | Servings | |
INGREDIENTS
| 2 | Potatoes, cut into rounds | |
| up to 3 | ||
| Oil for deepfrying [1/2 | ||
| inch] | ||
| 1 | t | Cornstarch/flour |
| 2 | T | Water |
| 2 | T | Oil |
| 1 | t | Garlic, chopped |
| 1/2 | Sweet pepper, cut into | |
| strips | ||
| 2 | Scallions, 1 inch sections | |
| 4 | T | Light soy sauce |
| 1 | t | Sugar |
| 1/2 | t | Ground white pepper |
| Coriander |
INSTRUCTIONS
Deep fry potatoes until golden brown. Mix the flour and water. Fry the garlic and add the rest in turn. Finally thicken with the cornstarch/water mixture. Pour over the potatoes and garnish with coriander. Posted to rec.food.recipes by zeke@reed.edu (Zeke Koch) on 92.
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