Ingredients Jump to Instructions ↓

  1. vegetable oil , for deep-frying

  2. 500g/1 lb 2oz medium-sized Russet potatoes, cut into long, thin strips

  3. 2 tbsp rice wine vinegar

  4. 1 tbsp hoisin sauce

  5. 2 tbsp soy sauce

  6. 2 tbsp sesame oil

  7. 1 red pepper , finely sliced

  8. 1 yellow pepper , finely sliced

  9. 50g/2oz beansprouts

  10. 1 bunch spring onions , finely sliced

  11. 1 tbsp sesame seeds , lightly toasted, to serve

Instructions Jump to Ingredients ↑

  1. Heat enough oil for deep-frying (CAUTION: hot oil can be dangerous, do not leave unattended).

  2. Place the potato strips into the hot oil and deep-fry for 2-3 minutes until crispy and golden. Remove with a slotted spoon and drain on kitchen towel.

  3. Meanwhile, mix together the rice wine vinegar, hoisin sauce, soy sauce and sesame oil in a bowl.

  4. Add the red and yellow peppers, beansprouts and spring onions and toss to combine.

  5. Toss the potatoes together with the other vegetables.

  6. Scatter with the toasted sesame seeds and serve.


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