Cassava krupuk ubi kayu

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Krupuk ubi kayu is a cassava-based cracker that lands somewhere between a chip and a seasoned cracker. The double-frying and the spicy paste give it a more layered flavour than plain cassava chips, so this is a good batch to make when you want something a little more assertive.

Serves: 10 people

Preparation time: 40 min

Ingredients

• Cassava, thinly sliced – 1 kg
• Kapur sirih or food-grade pickling lime – 1 tsp
• Shallots – 5
• Garlic – 4 cloves
• Vinegar – 1 tbsp
• Salt – to taste
• Mild red chilies – 2
• Small hot chilies – 10
• Oil, for frying – as needed

Method

1. Soak the cassava slices for 30 minutes in water mixed with kapur sirih, then drain them well.
2. Make a spice paste from the shallots, garlic, chilies, vinegar and salt.
3. Cook this paste gently over low heat until it thickens, then leave it to cool completely.
4. Pat the cassava slices dry on a cloth or kitchen paper.
5. Fry the slices once in hot oil until they are half cooked, then lift them out and lay them next to each other so they do not stick.
6. Fry them a second time in hot oil until they become crisp.
7. Drain them well on paper.
8. Let the crackers cool slightly, then toss them lightly with the cooled spice paste so they pick up the flavour without turning soggy.
9. Serve once fully crisp, or store airtight.