Friday, 1 February 2013

Arrowroot Chips


I also made Arrowroot Chips for Chinese New Year. It's too good to be missed! The ones outside are selling at ridiculously high price! You might as well spend some time to make fresh ones for your family and friends. Although it is easy to make, the deep frying part is kind of tricky. I'll explain it below.

Arrowroot chips

Arrowroot (as many as you want)
Oil for deep frying
You will need a mandoline. I don't see a way around it at the moment.

1. Remove the skin of the arrowroot with a peeler. Leave the top of the root (with the new shoot is) so that you can hold onto it while slicing the arrowroot against the mandoline. Be sure to peel away the bottom of the arrowroot to make it smooth. (sorry no pictures)

2. Slice the arrowroot with a mandoline.

3. Wash all sliced arrowroots in a pot of water. Try to remove as much starch from the arrowroot as possible by gently rubbing the surface area with water. The water will turn chalky. Repeat this as many times as it takes until the water is much clearer. This step is crucial as it will prevent the arrowroot from sticking together when they are being fried. Drain away the water as thoroughly as possible.

4. Deep fry the arrowroots in a shallow wide surface area pan. It it important not to overcrowd the pan with arrowroots as it will cause them to curl and fold due to the limited space. I put them into the oil slice by slice (in quick succession) to ensure they have enough space and to prevent them from sticking together.

5. Turn each piece of arrowroot while frying to ensure they are cooked evenly.

6. Remove the chips when they are light yellow in colour. Drain the chips on kitchen towels to remove excessive oil.

7. Taste the chips! If its not completely crispy, it means you should try them longer. If they start to turn brown, it is burnt! Becareful! Repeat step 4 - 6 until you are done.

8. Enjoy the fruits of your labour.

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