Salt & Chilli Chips (in light batter)
Servings 1 portion
Equipment
- 1 Deep Fryer, Large Wok or Large Frying Pan
- 1 Large wok or Large Frying Pan
Ingredients
Batter Mix
- 50 grams self raising flour
- 50 ml water
- 250 grams frozen chips
- Oil for deep frying
- 1 teaspoon vegetable oil
- 1/2 medium onion, sliced
- 1/4 green pepper, sliced
- 1/4 red pepper, sliced
- 1 spring onion, sliced sliced
- 1 heaped teaspoon chopped garlic in oil
- 1 teaspoon salt & pepper seasoning or to taste
- 1/2 teaspoon crushed chilli flakes
- 1 teaspoon rice wine
Instructions
- In a large bowl, add 50 grams self raising flour and 50 ml water. Mix well to form a thick batter. Add 250 grams frozen chips and mix well by hand, adding a touch more flour or water as needed until the chips are lightly coated in the batter.
- Heat Oil for deep frying to 180C. Carefully drop battered chips one by one into the hot oil and fry for 3-4 minutes, stirring occasionally until the chips are just beginning to colour. Drain from the oil with a slotted spoon and set aside for 5 minutes. Fry the chips once more until for 2 minutes until golden and crispy. Drain and set aside once more.
- Heat a wok or large frying pan over a medium heat. Add 1 teaspoon vegetable oil, 1/2 medium onion, sliced, 1/4 green pepper, sliced, 1/4 red pepper, sliced, 1 spring onion, sliced and 1 heaped teaspoon chopped garlic in oil. Add the battered chips. Add 1 teaspoon salt & pepper seasoning. Stir-fry for 10-20 seconds. Add 1/2 teaspoon crushed chilli flakes and 1 teaspoon rice wine to finish, mix well once more and serve.