Ingredients

The following ingredients have 2 Servings
  • 1 (300 grams / 10 ounces) large potato (, shredded (preferably the waxy type))
  • 2 tablespoons garlic (, minced)
  • 1/2 teaspoon salt
  • 2 tablespoons peanut oil ((or vegetable oil))
  • 1/2 teaspoon Sichuan peppercorn
  • 2 pieces dried chili pepper, broken into 2 - 3 pieces ((Optional))

Instruction

  • Bring a medium pot of water to a boil, add potato, then boil until the potato is cooked through, but still crisp.
  • Drain potato and rinse it with cold water, to remove the starch and maintain a firm texture. Drain and transfer potato to a large bowl.
  • Add garlic to potato, sprinkle salt on top, and set aside.
  • Heat oil over medium heat in a small skillet (or a wok). When the oil is warm, add peppercorn and cook them until fragrant, about 1 minute. Turn off heat. Use a spatula (or a ladle) to scoop out the peppercorn, then discard them. (optional) Add chili pepper and stir for a few times, until the chili pepper turns dark brown.
  • Carefully pour the hot oil over the potato, and use two pairs of chopsticks to mix everything together immediately to coat potato evenly with oil and salt.
  • Serve at room temperature as a side dish or as a salad.