How to Make Sweet Potato Crisps with Sweet Chilli Sauce
(Based on Kerepek Ubi Pedas Basah)
This is based on the Indonesian cassava snack called Kerepek Ubi Pedas Basah which you can find at select grocery stores (here in Sydney anyway). I figured sweet potato is much more readily available here, so I made a judgement call and changed the recipe to sweet potato crisps.
Sweet Potato Crisps
INGREDIENTS:
- 1 whole sweet potato, thinly sliced using a mandolin
- Oil for deep-frying
For the sauce –
- ¼ brown onion
- 3 garlic cloves
- ¼ cup chilli paste (made from blending soaked dried chillies)
- ¼ cup tamarind extract
- ¼ cup sugar
- ½ tsp salt
- 2 Tbsps oil
METHOD:
- Heat oil to about 180°C, then deep-fry sweet potato slices in small batches. Remove when the bubbles dissipate and drain on paper towels.
- Blend onion and garlic.
- Dry-fry in a non-stick wok until most of the liquid has evaporated.
- Add oil and fry until aromatic and onion is browned. Add all other ingredients.
- Simmer until sauce is thickened and fairly dry; adjust seasoning as required.
- Allow to cool completely, then remove half and set aside.
- Toss in sweet potato crisps and mix well, adding the remainder only if required. The final product should only be lightly coated with the sauce, otherwise it might go soggy.
