Kamikaze fries with spicy Asian ketchup
- SPICY ASIAN KETCHUP
- 200ml hoisin sauce
- 50ml soya sauce
- 1 medium-heat red chilli, finely chopped
- knob fresh ginger, peeled and grated
- juice of ½ lime
- SPICE SEASONING
- 75ml Cajun seasoning
- 15ml (1 tbsp) cayenne pepper
- KAMIKAZE FRIES
- oil, to deep-fry
- 10 large chipping/frying potatoes (we use the Van der Plank variety), washed and sliced into chips
For the ketchup, place all of the ingredients in a bowl and mix well. Cover and set aside for the flavours to infuse, at least 1 hour, before using.
For the spice seasoning, mix together the Cajun seasoning and cayenne pepper well. Store in a dry, cool place.
For the chips, heat the oil in a deep-fryer or deep pot to 150°C. Fry your chips in batches (so as not to overcrowd the fryer) until just tender, but not so soft that they fall apart, about 8 minutes. Drain on paper towel and set aside at room temperature until needed.
When you are ready to plate, heat the oil in the deep-fryer or deep pot again to 190°C and deep-fry the chips until golden and crispy, 4 – 6 minutes. Drain on paper towel in a deep mixing bowl.
Season the chips liberally with the seasoning mix. Place on a platter and garnish with the chillies, spring onion and coriander. Serve the chips with the ketchup dipping sauce and some fresh lime wedges for squeezing.