Potato phoenix nest
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Potato phoenix nest
  Potato    Appetizers    Vegetables  
Last updated 6/12/2012 1:18:53 AM. Recipe ID 49966. Report a problem with this recipe.
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      Title: Potato phoenix nest
 Categories: Potatoes, Appetizers, Vegetables
      Yield: 4 Servings
 
      2 c  Medium-sized white new
           -potatoes, shredded
      1 tb Cornstarch
           Oil for frying
 
  A basket of golden potato shreds, called a Phoenix nest, makes a
  handsome presentation for almost any stir fried dish. After you eat
  the contents, you break the next apart with fingers and nibble. You
  can make one large next for a single entree or several small ones for
  individual servings. Because the nests are an open mesh, plan to fill
  them with a stir fried dish that has a light glaze rather than a
  heavy gravy. To make a Phoenix nest you need 2 sieves of the same
  size, one to act as a form and one to hold the shreds in place as
  they cook. To hold the cooking oil, use a deep pan or wok in which
  the sieves will fit comfortably. To determine how much oil to use,
  place an empty sieve in the pan, then pour in enough oil to cover at
  least 3/4 of the sieve. Nests are made of potato, sweet potato or
  taro root.  If made ahead, stack nests, separated by paper towels,
  and seal in a plastic bag. They can be stored at room temperature for
  up to 2 days.
  
  Squeeze potato, by the handful, to eliminate liquid, then place in a
  bowl. Sprinkle cornstarch over potato and toss to distribute
  cornstarch evenly and loosen shreds. Arrange a handful of shreds
  inside one sieve in a latticework over the bottom and at least
  halfway up the side. Fit second sieve inside first.  Heat oil to 325
  degrees on a deep-frying thermometer, place sieve in pan, and cook
  nest until golden brown (about 3 or 4 minutes). Remove from oil and
  lift of top sieve. Loosen edge of nest with tip of a sharp knife,
  then gently remove nest and drain on paper towels. Makes 4 to 5 four
  inch nests.
 




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Recipe ID 49966 (Apr 03, 2005)

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