3 teaspoons of cornstarch, corn flour, or potato flour
2 tablespoons of rice vinegar
¾ cup of water
To oven bake the U.S. Crinkle Cut Potatoes
200 grams of U.S. Crinkle Cut Potatoes
3 tablespoons of teriyaki sauce
2 teaspoons of sesame oil
For the stir fry
4 tablespoons of vegetable oil
3 cloves of garlic, finely chopped
500 grams of seafood mix Salt, to taste Fresh ground pepper, to taste
2 teaspoons of toasted sesame seeds
3 spring onions, sliced thinly
Prep Time: 10min | Cook Time: 20min
Mix together all the ingredients with the sauce and set aside.
Place the U.S. Crinkle Cut Potatoes into a big bowl and coat them with the teriyaki sauce & sesame oil. Toss them well.
Arrange the U. S. Crinkle Cut Potatoes on a single-layer baking sheet. Bake them at 250°C for 15 minutes or until they get crispy. Take them out of the oven and set aside.
Heat the oil in a wok or pan and add the chopped garlic. Sauté for one minute and add the seafood. Stir-fry the seafood on high heat for 4-5 minutes until it starts to turn golden brown and becomes tender. Add the U.S. Crinkle Cut Potatoes and stir-fry again for 2-3 minutes. Add the sauce and keep stirring until everything is combined well. Season with some salt and pepper. Remove the food from the heat, sprinkle with spring onions, and sesame seeds. Serve hot and enjoy!
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