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Chinese potato birds nest
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Elevate your stir-fry with crispy potato nests for a delicious twist!
Ingredients:
  • 2–3 medium sized potatoes, peeled
  • 40.00 ml plain flour, or cornflour
  • 2.40 gm sea salt
  • 2 litres vegetable oil, for deep frying
Instructions:
  • Thinly slice the potatoes to about 2mm thickness, then shred them into fine straws (about 2mm thick) using a mandoline with a julienne attachment. Place the potatoes in a large bowl or sieve, cover them with cold water, and rinse well until the water runs clear to remove excess starch, ensuring a crispy result.
  • Thoroughly drain potatoes and squeeze out excess water, then pat dry with paper towel to remove any moisture.
  • Heat vegetable oil in a wok over high heat until it reaches 170°C or use a wooden chopstick to test by looking for bubbles to form in about 5 seconds.
  • Combine the flour with the potatoes, making sure they are evenly coated.
  • Carefully immerse the larger strainer into the oil, positioning it over a saucepan. Arrange the potato evenly along the sides and bottom of the strainer to form a 1cm thick nest. Dip the smaller strainer in oil and then place it on top.
  • Once the oil is hot, fry the potatoes in strainers until they are golden and crispy, which should take around 5-10 minutes. When the strainers are nearly done, carefully remove the top one, and use a knife tip to loosen any stuck potatoes. Gently remove the nest from the oil and place it on a paper towel. Allow it to cool slightly before removing the other strainer. Your nest is now ready to be filled and served with your favorite saucy stir fry.

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