Devilled Potato

recipe

Devilled Potato

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A traditional Sri Lankan dish, this is a hot recipe not for the faint hearted! Adjust the chilli proportions to suit your palate, and you can also use this as a basic recipe for devilled prawns, chicken or pork

Ingredients

Peeled potatoes, ½ pound, cut into bite-size chunks or wedges,
Red and green chilli peppers cut into small pieces, 1 of each colour and extra to garnish
1 Small onion cut into triangle shaped bite-size pieces
Sesame oil, 1 tablespoon
Cooking oil, 1 tablespoon
Salt, ½ teaspoon

Serves: 2

Directions

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Deep fry the potato until brown on the outside, and lightly cooked on the inside. Take them out and use kitchen towel to dab off any excess oil.
Heat the cooking oil in a wok. Add the onion and stir-fry for a minute or so until the onion is soft, but not brown.
Add peppers and stir fry for again for a minute or two, then stir in the potato and salt.
Drizzle the sesame oil round the rim of the pan. Toss the mixture and stir-fry for a further two to three minutes. Serve into a dish and decorate with one or two chillis on top.

Source: Elephant Walk, NW6 London