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What You Need:
(To Serve: 4)
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¼ cup vegetable oil
1 small sweet red bell pepper, seeded, deribbed and cut lengthwise into strips 1/8 inch wide and 1 inch long
¼ cup finely chopped onions
1 teaspoon finely chopped garlic
2 tablespoons tamarind water
1 tablespoon dark brown sugar
1 teaspoon scraped, finely chopped, fresh ginger root
¼ teaspoon trassi (shrimp paste, see Glossary)
½ teaspoon salt
Vegetable oil for deep-frying
3 medium-sized potatoes, peeled and sliced crosswise into 1/8 -inch-thick rounds
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 10- to 12-inch skillet, heat ¼ cup of the vegetable oil over moderate heat until a light haze forms above it. Drop in the pepper strips, onions and garlic and, stirring frequently, cook for about 5 minutes until they are soft and transparent but not brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Add the tamarind water, brown sugar, ginger, trassi and salt and, stirring occasionally, cook briskly until most of the liquid in the pan has evaporated and the red pepper mixture is thick enough to hold its shape almost solidly in the spoon.
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3. Remove the pan from the heat and cover tightly to keep the mixture warm.
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4. Pour about 3 cups of vegetable oil into a 12-inch wok or fill a deep fryer or large, heavy saucepan with oil to a depth of 3 to 4 inches.
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5. Deep-fry the potatoes in two batches, dropping them into the oil by the handful. Turn them gently with a slotted spoon, for about 7 to 8 minutes, or until they are crisp and delicately colored on both sides. As they brown, transfer them to paper towels to drain.
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6. While the potatoes are still hot, place them in a heated serving bowl. Spoon in the red-pepper mixture and toss the potatoes gently about to coat them with the sauce. Serve at once.
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