Sweet potato fries, Khmer Masala
Ingredients
-
Sweet potatoes
3 (large)
-
Garlic powder
1/2 tsp
-
Salt
1 tsp
-
Black Kampot Pepper
1/4 tsp - Freshly ground
-
Cornflour
1 tbsp
-
Neutral vegetable oil
-
Khmer Masala Sauce
To serve
Clean the sweet potatoes by brushing them. Cut them lengthways into chips and place in a bowl. Coat the sweet potato chips in cornflour.
Heat the oil in a large saucepan until hot and simmering.
Carefully add the chips to the hot oil, taking care not to overcrowd the pan (you may need to fry them in at least 2 batches). Fry until light and golden, about 10 minutes. Remove the sweet potatoes from the oil and transfer them to a bowl. Repeat with the next batch.
Fry the sweet potatoes a second time in the hot oil until they turn light brown, about another 5 to 10 minutes.
Remove the excess oil, then place the chips in a large bowl. Toss with salt, pepper and garlic powder. Serve with Khmer Masala Sauce.
Tip: You can replace the Khmer Masala Sauce with a different, less spicy sauce, such as Tamarind BBQ, Kampot Pepper, or a mild, family-friendly sauce like Khmer Ketchup Sauce.
