Oriental rum infused potato wedges- the kung pao way | How to make Oriental rum infused potato wedges- the kung pao way

By Indrani Sarma  |  19th Jun 2016  |  
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  • Oriental rum infused potato wedges- the kung pao way, How to make Oriental rum infused potato wedges- the kung pao way
Oriental rum infused potato wedges- the kung pao wayby Indrani Sarma
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    2

    People

8

0





About Oriental rum infused potato wedges- the kung pao way

A modern and contemporary combo of potato wedges with an tingling alcoholic Asian taste, take off from the kung pao style, these are Potato wedges with a oriental rum infused sauce, absolutely intoxicating.Decorate, serve and enjoy..warm and spicy and sweet potatoes with the tingling taste of rum.

Oriental rum infused potato wedges- the kung pao way is a popular aromatic and delicious dish. You can try making this amazing Oriental rum infused potato wedges- the kung pao way in your kitchen. This recipe requires 20 minutes for preparation and 30 minutes to cook. The Oriental rum infused potato wedges- the kung pao way by Indrani Sarma has detailed steps with pictures so you can easily learn how to cook Oriental rum infused potato wedges- the kung pao way at home without any difficulty. Oriental rum infused potato wedges- the kung pao way is enjoyed by everyone and can be served on special occasions. The flavours of the Oriental rum infused potato wedges- the kung pao way would satiate your taste buds. You must try making Oriental rum infused potato wedges- the kung pao way this weekend. Share your Oriental rum infused potato wedges- the kung pao way cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Indrani Sarma for inputs. In case you have any queries for Oriental rum infused potato wedges- the kung pao way you can comment on the recipe page to connect with the Indrani Sarma. You can also rate the Oriental rum infused potato wedges- the kung pao way and give feedback.

Oriental rum infused potato wedges- the kung pao way

Ingredients to make Oriental rum infused potato wedges- the kung pao way

  • Potatoes- 3 to 4 blanched/parboiled and cut like wedges or fries
  • Soy sauce-3 tbsp.(1/4th cup)
  • Ginger- a small inched chopped
  • Garlic-4-5 chopped
  • Vinegar- 1 tsp
  • Tomato sauce- 3 tbsp.(1/4th cup)
  • Rum- 1-2 tsp
  • Honey- 2-3 tbsp.
  • Red chilli sauce- 3 tbsp.
  • Dried red chili- 1-2 broken
  • Oil-1 tsp

How to make Oriental rum infused potato wedges- the kung pao way

  1. Mix all the sauces along with vinegar and the ginger and keep aside.
  2. Cut the potatoes length wise like fries & rinse them with cold water. You can choose to blanch them in boiling water or par boil them so that they take lesser time to fry.
  3. Pat dry the cut potatoes on a kitchen towel and roll them with some corn flour, salt and a few drops of soya sauce. Add cornflour to absorb the moisture and mix well. Keep for marination for 30 minutes if required.
  4. In a pan add oil and fry the potatoes until they are golden and crispy, take them out on a paper towel to drain extra oil.
  5. In a pan add a dash of oil and drop the garlic pods and red chilli. Stir fry and take off from flame.
  6. Now add the the sauce mixture into the pan and put the pan back on the flame.
  7. Whisk the mixture till it forms bubbling. Make sure there are no lumps. Now add the rum just before putting off the flame.
  8. In a bowl pour the sauce over the fried potatoes until they are completely coated .It should look like a glaze on the fries. Alternatively, you could also toss the potatoes into the hot sauce just before putting off the flame.

My Tip:

I generally use any liquor or vodka or rum to the final sauce. Also a combination of Worcester sauce with soy always works better.

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