Kamikaze fries with spicy Asian ketchup

August 15, 2016 (Last Updated: November 15, 2018)

Kamikaze fries with spicy Asian ketchup

Serves: 6
Cooking Time: 1 hour

Ingredients

  • 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

Instructions

1

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.

2

For the spice seasoning, mix together the Cajun seasoning and cayenne pepper well. Store in a dry, cool place.

3

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.

4

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.

5

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.

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