Fish-Shaped Potato with Sweet and Sour Sauce

Name: Fish-Shaped Potato with Sweet and Sour Sauce (Ssu t’ang ts’u yü)
Cuisine: Chinese
Ingredients: 3 tablespoons tomato catsup; 1 tablespoon cornstarch; 4 tablespoons brown vinegar; 6 tablespoons cold water; 1 tablespoon shredded red peppers; 1 tablespoon shredded green peppers; 6 cups oil; 3 sheets bean curd skin; 4 tablespoons sugar; 2 raisins; 1 tablespoon shredded black mushrooms; 1 tablespoon shredded bamboo shoots; ½ cup soup stock; 1 pound potatoes; ¼ teaspoon MSG; ¼ teaspoon black pepper; 1 teaspoon salt; 2 tablespoons oil

Ssu t’ang ts’u yü

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

1 pound potatoes
½ cup soup stock
2 tablespoons

Asia
Taiwan
Main course
Vegan

Method

Scrape cooked potato, mash and place in big bowl. Add oil, soup stock, salt, black pepper, and MSG. Mix evenly.
Wrap the mashed potato using the three sheets of bean curd skin. Make it into a fish shape, using the two raisins as fish eyes.
Deep-fry fish in oil over low heat until golden brown, and place on plate standing up.
In 2 tablespoons