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  1. #1

    Lightbulb Hot Garlic Potatoes

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    Potato finger (blanched) 300 gm.
    Corn flour 3 tsp.
    Oil to fry To fry
    Chopped garlic 1 tsp
    Red chilli paste 1 1/2 tsp.
    Tomato ketchup 2 tsp.
    Salt 1 tsp.
    Sugar 1 tsp.
    Stock 4 tsp.
    Corn flour slurry 2 tsp.
    Oil to finish 1 tsp.
    Season seeds 1/2 tsp.
    Spring onion green 10 gm.
    Red chili flakes 3 gm.

    - Blends potato fingers, dredge in corn flour and deep fry until golden and crisp
    - In a wok saute garlic, chilli paste.
    - Add tomato ketchup, salt, sugar, honey and stock
    - Thicken with corn flour slurry
    - Sprinkle sesame seed and 1 tsp. Oil for shine.
    - Serve in plate garnished with spring onion green and red chilli flakes



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