POTATO BIRD NESTS

POTATO BIRD NESTS
Dani Venn’s impressive Chinese Potato Birds Nest is a brilliant way to serve up your favourite dish at your next dinner party.

2-3 medium-sized Potato’s, peeled
2 tbsp Plain or Cornflour
1 tsp Sea Salt
2 L Vegetable Oil, for deep frying
Wok
2x Metal Strainers, one slightly smaller than the other
Mandoline (optional but preferable)
Paper Towel

Slice potato’s extremely thin, about 2mm thick and then shred into fine straws about 2 mm thick, alternatively using a mandoline with a julienne attachment. Place potato into a large bowl or sieve, add cold water and rinse potato’s well until the water runs clear to remove excess starch. This will help the potatoes to become crispy.
Drain potato’s well and squeeze out excess water then use paper towel to remove any moisture.
Pour vegetable oil into a wok and heat on high, allow temperature to reach around 170°C or if you add a wooden chopstick the oil will start to bubble in about 5 seconds.
Add flour to the potato’s and toss well to combine.
Dip larger strainer into the oil, place over saucepan then add potato evenly around the sides and base of the strainer to create a birds nest, about 1cm thick. Dip the smaller strainer in oil and place on top.
When oil is ready, add strainers and fry until potatoes are golden and crispy, this might take between 5-10 minutes. When basket is nearly ready to remove from oil, gently remove the top strainer, or whatever strainer comes off easily, use a tip of a knife if any potato is stuck in the strainer, just be gentle so the nest doesn’t break. Remove nest and place on paper towel, remove other strainer, allow to cool slightly. Nest is now ready to use to serve your favourite saucy stir fry in.