Wolf Tooth Potato

by Yang Liu, featured in Vegan Chinese Food

Published by Quadrille

Introduction

These wave-shaped potato strips are a very popular street food in Yunnan and Sichuan. They have a very unique name — Lang Ya (狼牙), which means ‘wolf teeth’ in Chinese. The potato is first cut into thick slices, then cut with a wave-shaped knife to obtain the shape. You can also just use crinkle-cut fries as a shortcut.

As featured in

Vegan Chinese Food

Image of Yang Liu's Wolf Tooth Potato — Photo by Katharina Pinczolits

Ingredients

Serves: 2

Metric Cups

400 grams waxy potatoes or crinkle-cut fries
480 millilitres canola oil (for deep-frying)
3 cloves of garlic (finely chopped)
¼ teaspoon salt
2 tablespoons soy sauce
1 tablespoon chinese black vinegar
2 tablespoons chilli oil
1 teaspoon chinese five spice
1 tablespoon cumin seeds or ground cumin
1 spring onion (sliced)
1 fresh coriander sprig (cut into short lengths)

14 ounces waxy potatoes or crinkle-cut fries
16 fluid ounces canola oil (for deep-frying)
3 cloves of garlic (finely chopped)
¼ teaspoon salt
2 tablespoons soy sauce
1 tablespoon chinese black vinegar
2 tablespoons chilli oil
1 teaspoon chinese five spice
1 tablespoon cumin seeds or ground cumin
1 scallion (sliced)
1 cilantro sprig (cut into short lengths)

Method

Wolf Tooth Potato is a guest recipe by Yang Liu so we are not able to answer questions regarding this recipe

Peel the potato, then cut it first into 1 cm (½ in) thick slices, then into wave-shaped strips about the size of French fries. If you use crinkle-cut fries then skip this step.
Heat the oil in a large saucepan. To check the oil is hot enough for deep-frying, hold a wooden chopstick in the oil. If it is immediately surrounded by tiny bubbles, the oil is ready to use. Deep-fry the potato strips until golden and crispy, then remove and place on a piece of paper towel to drain.
Put the potato strips in a big bowl and add the remaining ingredients. Mix everything together well.

Peel the potato, then cut it first into 1 cm (½ in) thick slices, then into wave-shaped strips about the size of French fries. If you use crinkle-cut fries then skip this step.
Heat the oil in a large saucepan. To check the oil is hot enough for deep-frying, hold a wooden chopstick in the oil. If it is immediately surrounded by tiny bubbles, the oil is ready to use. Deep-fry the potato strips until golden and crispy, then remove and place on a piece of paper towel to drain.
Put the potato strips in a big bowl and add the remaining ingredients. Mix everything together well.