POTATO PHOENIX NEST

      Title: POTATO PHOENIX NEST
  Categories: Potatoes, Appetizers, Vegetables
       Yield: 4 Servings
  
       2 c  Medium-sized white new
            -potatoes, shredded
       1 tb Cornstarch
            Oil for frying
  
   A basket of golden potato shreds, called a Phoenix nest, makes a
   handsome presentation for almost any stir fried dish. After you eat
   the contents, you break the next apart with fingers and nibble. You
   can make one large next for a single entree or several small ones for
   individual servings. Because the nests are an open mesh, plan to fill
   them with a stir fried dish that has a light glaze rather than a
   heavy gravy. To make a Phoenix nest you need 2 sieves of the same
   size, one to act as a form and one to hold the shreds in place as
   they cook. To hold the cooking oil, use a deep pan or wok in which
   the sieves will fit comfortably. To determine how much oil to use,
   place an empty sieve in the pan, then pour in enough oil to cover at
   least 3/4 of the sieve. Nests are made of potato, sweet potato or
   taro root.  If made ahead, stack nests, separated by paper towels,
   and seal in a plastic bag. They can be stored at room temperature for
   up to 2 days.
   
   Squeeze potato, by the handful, to eliminate liquid, then place in a
   bowl. Sprinkle cornstarch over potato and toss to distribute
   cornstarch evenly and loosen shreds. Arrange a handful of shreds
   inside one sieve in a latticework over the bottom and at least
   halfway up the side. Fit second sieve inside first.  Heat oil to 325
   degrees on a deep-frying thermometer, place sieve in pan, and cook
   nest until golden brown (about 3 or 4 minutes). Remove from oil and
   lift of top sieve. Loosen edge of nest with tip of a sharp knife,
   then gently remove nest and drain on paper towels. Makes 4 to 5 four
   inch nests.
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