- 2-3 medium-sized potatoes, peeled
- 2 Tablespoons corn starch
- 1 teaspoon sea salt
- 2 Liters Vegetable Oil, for deep frying
You Will Need
- 2x Metal Strainers, one slightly smaller than the other
- Mandoline (optional but preferable)
- Paper Towel
- Slice potatoes extremely thin, about 2mm thick and then shred into fine straws about 2mm thick, alternatively using a mandoline with a julienne attachment.
- Place potato into a large bowl or sieve, add cold water and rinse potatoes well until the water runs clear to remove excess starch. This will help the potatoes to become crispy.
- Drain potatoes well and squeeze out excess water then use paper towel to remove any moisture.
- Pour vegetable oil into a wok and heat on high, allow temperature to reach around 170°C or if you add a wooden chopstick the oil will start to bubble in about 5 seconds.
- Add flour to the potatoes and toss well to combine.
- Dip larger strainer into the oil, place over saucepan then add potato evenly around the sides and base of the strainer to create a birds nest, about 1cm thick.
- Dip the smaller strainer in oil and place on top.
- When oil is ready, add strainers and fry until potatoes are golden and crispy, this might take between 5-10 minutes. When basket is nearly ready to remove from oil, gently remove the top strainer, or whatever strainer comes off easily, use a tip of a knife if any potato is stuck in the strainer, just be gentle so the nest doesn’t break.
- Remove nest and place on paper towel, remove other strainer, allow to cool slightly. Nest is now ready to use to serve your favourite saucy stir fry in.
- Use a wok with a flat surface if possible as it is safer when deep frying.
- A mandolin is a great investment in the kitchen, it saves so much time and you can use it to quickly slice up so many different vegetables like carrots, cucumber and onion.