16 Aug Hasselback Sweet Potatoes in Szechuan
2 LARGE SWEET POTATOES
2 ONIONS, FINELY CHOPPED
4 CLOVES MINCED GARLIC
1/2 TBSP. CHILI FLAKES
1 TSP. FRESH GRATED GINGER
2 TBSP. FISH SAUCE (skip for vegan or use vegan fish sauce)
2 TBSP. SESAME OIL
1 TBSP. TAMARIND PASTE
1 TSP. CORNSTARCH
2 TBSP. SOY SAUCE (OR KETJAP)
1 TBSP. SUSHI VINEGAR
100 ML WATER
1 TBSP SRIRACHA SAUCE
Preheat oven at 200 degrees Celsius.
Heat oil in a pan and fry onions, garlic, ginger and chili flakes. Sauté for a few minutes and until soft. Add fish sauce and let sauté for another minute.
Meanwhile, mix the soy sauce, sushi vinegar, cornstarch, and tamarind paste in a small bowl.
Add this to the onions mixture and cook on medium-high heat until it starts to bubble. Add 100 ml water, the Sriracha sauce and combine thoroughly. Use a hand blender to make the sauce smoother (optional) and put the sauce in a small baking dish.
Cut the sweet potato hasselback, rub with olive oil and add to the sauce. Bake for approximately one hour, until soft on the inside and crispy on the outside. Garnish with chopped coriander leaves + salt to taste.