Baby Potato Manchurian

• Vegetarian

• Produce

  • 1 (spring onion - 2, Green
  • 8 Baby potato
  • 1 Chilli flakes, red
  • 1 Ginger - 1 tsp
  • 1 Onion - 1/4, medium

• Condiments

  • 1/2 tbsp Soya sauce
  • 1 1/2 tbsp Sriracha asian hot sauce
  • 1 tbsp Tomato ketchup

• Baking & Spices

  • 1 1/2 tbsp Corn flour
  • 1 Garlic - 2 cloves
  • 1/2 tsp Lemon extract
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Liquids

  • 5 tbsp Water

Found on revisfoodography.com

Description

Ingredients

• Baby Potato - 8
• Corn flour - 1 1/2 Tbsp
• Water - 5 Tbsp
• Sesame Oil - 1 Tbsp
• Ginger - 1 tsp (finely chopped)
• Garlic - 2 cloves (finely chopped)
• Onion - 1/4 medium (finely chopped)
• Green (Spring) Onion - 2 (chopped, with white and green part seperated)
• Soya sauce - 1/2 Tbsp
• Tomato Ketchup - 1 Tbsp
• Sriracha Asian Hot sauce - 1 1/2 Tbsp
• Red chilli flakes - 1/4 tsp (adjust per taste)
• Lemon extract - 1/2 tsp
• Salt - 1/2 tsp (adjust per taste)

Directions

• First, cook the baby potatoes until done. Peel the skin of the potatoes. Use a fork to poke a couple of holes in the potatoes. Keep aside. Also, add the corn flour, water to a small bowl, mix well and keep aside.   Heat oil in a pan on high flame. Add the ginger, garlic, onion and white part of the spring onion and saute until the onion turns translucent.   Now, add the potatoes and saute for a minute.   Add all the remaining ingredients to the pan, along with the corn flour mixture. Mix well until combined. Continue to toss the potatoes until the sauce thickens and coats the potatoes nicely. Turn off the flame and garnish with the green part of the spring onions.     Enjoy hot as an appetizer / side.