Deep-Fried Potatoes with Tomato Sauce

Name: Deep-Fried Potatoes with Tomato Sauce (Su hsia jen)
Cuisine: Chinese
Ingredients: ½ teaspoons salt; ¾ cup water; 1 cup flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 pound potatoes; ½ cup diced onions; 6 cups oil; 2 tablespoons green peas; 2 tablespoons diced black mushrooms; ⅓ cup soup stock (soy bean); 3 tablespoons catsup; 1 teaspoon sugar; ⅓ cup soup stock (soy bean); ½ tablespoon cornstarch; 1 teaspoon salt

Su hsia jen

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound potatoes
½ teaspoon salt
6 cups

Asia
Taiwan
Side dish
Vegan

Method

Peel cooked potatoes, cut into ⅓” cubes, and marinate with salt for a while.
Prepare flour batter and mix with potatoes. Place potatoes into hot oil one after another, and deep-fry until golden brown. Deep-fry twice, cutting off irregular ends after the first time.
Saute diced onions and black mushrooms with 3 tablespoons hot oil, add catsup, ⅓ cup so