Have your children stopped lurking around your kitchen eager to have their share of what is coming from it? Do you desire bringing the shine back to their faces at the aroma of your tasty and sumptuous meals? Why don’t you treat them, this holiday, to a delicious meal of fried potatoes and shrimp sauce? Aside its colourful presentation, the health benefits can never be overemphasised. TOLUWANI OLAMITOKE describes how best this finger-linking meal can be prepared.
Fried potatoes
Ingredients
3 big potatoes
4 spoonful butter
1 cup vegetable oil
1teaspoon salt
1teaspoon pepper (optional)
Method
Wash potatoes and peel back
Cut potatoes into small cube-like shapes
Parboil potatoes chunks-this ensures thorough cooking when fried
Add butter and vegetable oil to frying pan or skillet and heat
Place a layer of cube potatoes into pan
Fry for four to five minutes
Turn over gently once or twice while frying with a spatula or fish slice
When all sides turn golden, the potatoes are ready
Use slotted spoon or tongs to remove fried potatoes from pan
Drain on a kitchen towel
Sprinkle with salt and pepper
Serve
Shrimp and vegetable sauce
Ingredients
2 cups of fresh
cleansed shrimps
1 teaspoon salt
1/4 cup vegetable oil
Sliced onions
2 sliced bell pepper
2 sliced tomatoes
Sliced fresh spinach
1 seasoning cube
1 tablespoon water
1tablespoon flour
Method
Season shrimps with salt and set aside
Heat oil and pour in onions and fry for three minutes
Add in tomatoes, pepper and spinach
Simmer and cover for two to three minutes
Add in the shrimp, seasoning, thyme and salt
Simmer for another two to three minutes
Serve
and then