08 November 2013,09:26 by

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Makes :

Preparation Time :
20 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Boil, steam or microwave potatoes until I just tender; drain, cool (do not rinse).
  • Using a melon bailer, scoop a small hollow in each potato; discard scooped-out pieces.
  • Deep-fry potatoes in hot oil in batches until golden brown; drain on absorbent paper.
  • Using a piping bag fitted with small plain tube, pipe sour cream into potato hollows, top with a little chili marmalade and a coriander leaf.

Chili Marmalade:

  • Heat oil in small pan, add onion, pepper, garlic and sauce, cook, stirring occasionally, over low heat, about 10 minutes or until vegetables are very soft.
  • Add sugar and vinegar, cook, stirring, about 5 minutes or until almost all the liquid has evaporated. Process until finely chopped.



  • 1 kg new baby potatoes
  • Peanut oil for deep-frying
  • 150 ml sour cream
  • 30 fresh coriander leaves

Chili Marmalade

  • 2 tablespoons Sesame oil
  • 150 grams onion, finely chopped
  • 200 grams red pepper, thinly sliced
  • 1 clove garlic, crushed
  • 3 teaspoons mild sweet chili sauce
  • 2 teaspoons caster sugar
  • 1 teaspoon white wine vinegar

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