Sweet Potato Phoenix Nest

These sweet potato phoenix nests are an impressive Chinese restaurant technique that’s surprisingly doable at home. Shredded sweet potato gets tossed with cornstarch, pressed between two nested sieves, and deep-fried into crispy, golden lattice bowls you can fill with stir-fries, salads, or appetizers.

The squeeze step is everything. Raw shredded sweet potato holds a lot of moisture, and that water will cause the oil to spatter violently if you skip this. Squeeze handfuls firmly until no more liquid drips out. Then the cornstarch goes on, which serves as both a drying agent and a crisping agent that helps the shreds hold together in the hot oil.

The two-sieve method is the clever part. You arrange the shreds in a latticework pattern inside one wire mesh sieve, press the second sieve on top to hold everything in place, and lower both into the oil together. Three to four minutes at 350 degrees turns the shreds from pale and flexible to a pumpkin-colored, rigid nest that holds its shape.

Work the knife gently around the edge to release the nest from the sieve. These are fragile when fresh from the fryer but firm up within a minute as they cool.

Pro Tips

• Use a box grater or mandoline for even shreds. Uneven pieces cook at different rates and some will burn
• The cornstarch needs to coat every shred. Toss thoroughly so the shreds stay separate and don’t clump
• Make the lattice pattern thin and even. Thick patches stay chewy while thin areas crisp perfectly
• These can be made a few hours ahead and kept at room temperature. They stay crispy surprisingly well

Variations

• Regular potato nests: Use white potatoes instead of sweet for a more neutral-flavored basket
• Seasoned nests: Sprinkle the finished nests with a pinch of five-spice powder or smoked sea salt while still warm