Edible Bird’s Nest
globalfoodideas.com/ChineseRecipes
Ingredients
2 medium white thin-skinned potatoes, peeled and shredded lengthwise (2 cups)
1 Tbsp. cornstarch
1/2 Tbsp. salt
Vegetable oil (To determine amount of oil to use, place an empty sieve in wok, then pour enough oil to cover at least 3/4 of the sieve.)
Directions
Squeeze potato shreds to remove liquid. Place in a bowl.
Sprinkle 1 Tbsp. cornstarch and 1/2 tsp. salt over potatoes and toss to distribute cornstarch and salt, and to loosen shreds.
Arrange a handful of shreds in a 4-inch diameter sieve, covering bottom of sieve and extending at least halfway up sides. Fit a second sieve of the same size inside first one.
(If your wok has a round bottom, set wok on a ring stand* to hold the wok in place when filled with oil.) Heat appropriate amount of oil to 325F (165C) degrees on a deep-frying
thermometer*.
Place sieve in oil and cook until nest is golden brown (about 3 or 4 minutes). Remove from oil and lift off top sieve. Loosen edge of nest with tip of sharp knife, then gently remove nest and drain on paper towels.
Repeat, adjusting heat as necessary, to maintain oil temperature at 325F degrees.
* Ring stands and deep-frying thermometers can be found at most kitchen accessory stores.
Makes 4 or 5 nests.
For This Recipe:
The bird’s nest goes
best with lightly
sauced stir-fries.
(e.g., Bell Peppers
and Beef or a Veggie
Stir-Fry)
Measurement Converter
Tips for deep-frying with a wok:
1. Successful deep-frying in a wok depends on keeping the oil at the right temperature. To prevent the oil from cooling too much when food is added, keep the wok over high heat and add food just a few pieces at a time.
2. To minimize spattering of oil, slide or lower foods into oil.
3. Remember that oil and water don’t mix. Spattering of oil can occur when moist foods hit hot oil. Make sure food to be deep-fried is as dry as possible before cooking. Make sure no water clings to utensils before putting them in wok.
4. Always let oil cool before pouring it out of the wok.
