Crispy Potato Sandwich

Name: Crispy Potato Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: American Chinese
Ingredients: 3 oz. Ground Pork; Marinade; 1 tbsp. Minced Ginger; 1 tbsp. Minced Green Onion; 2 tbsp. Shaoxing Wine; 1 tbsp. Soy Sauce; 1 tsp. Sugar; 0.5 tsp. Salt; 0.26 tsp. White Pepper; 1 count Egg; 3 oz. Mashed Shrimp; 7 oz. Potato, Peeled; 1.5 cup Flour; 2 tbsp. Corn Starch; 0.5 tsp. Yeast; 1 tsp. Baking Powder; 1 tbsp. Custard Powder; 1 tsp. Salt; 1 count Egg; 1 tbsp. Cooking Oil; 0.75 cup Water; 0.5 tbsp. Butter; 1 tbsp. Minced Green Onion; 1 tbsp. Chopped Chili; 1 tbsp. Shaoxing Wine; 1 tsp. Pepper Salt Powder

Crispy crust with fluffy potatoes and juicy meat filling inside, this Crispy Potato Sandwich will become your favorite anytime side dish.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

3 oz. Ground Pork
Marinade
1 tbsp. Minced Ginger
1 tbsp. Minced Green Onion
2 tbsp. Shaoxing Wine
1 tbsp. Soy Sauce
1 tsp. Sugar
0.5 tsp. Salt
0.26 tsp. White Pepper
1 count Egg
3 oz. Mashed Shrimp
7 oz. Potato, Peeled
1.5 cup Flour
2 tbsp. Corn Starch
0.5 tsp. Yeast
1 tsp. Baking Powder
1 tbsp. Custard Powder
1 tsp. Salt
1 count Egg
1 tbsp. Cooking Oil
0.75 cup Water
0.5 tbsp. Butter
1 tbsp. Minced Green Onion
1 tbsp. Chopped Chili
1 tbsp. Shaoxing Wine
1 tsp. Pepper Salt Powder

Directions:

Step 1

In a bowl, combine ground pork, minced ginger, minced green onion, Shaoxing Wine, soy sauce, sugar, salt, white pepper, egg, and minced shrimp. Mix well.

Step 2

To make potato pockets, starting from one end, make your cuts at ¼ inch apart, cut ⅘ depth at first cut, cut through at the second cut, and now you have a pocket. Repeat this to the other end.

Step 4

Stuff the ground pork mixture inside each potato pocket.

Step 5

In a bowl, combine flour, starch, yeast, baking powder, custard powder, salt, egg, oil, and water. Stir to blend completely, and set aside for 20 minutes.

Step 6

In a cooking pan, bring enough oil to 250-300°F/120-150°C. Dip each stuffed potato pocket in the batter to coat completely, shake off excess batter, put in hot oil, and deep fry until golden.

Step 7