Spicy Potato Crisps
(Sambal Goreng Kering Kentang)
- 500 gr potatoes
- vegetable oil for frying
- Finely sliced potatoes (the size of
toothpicks) then deep fry it until crisp in vegetable oil.
- Finely sliced red chilies.
Stir-fry it until crisp as well. Remove and set aside.
- Finely pound the shallots, garlic,
galangal, palm sugar and shrimp paste. Then with 2 Tbs. of vegetable oil, stir-fry
the paste with the rest of spice ingredients including the dried red chilies until
- Put in the potato crisps, continue
stirring until well blended, crisp and dry. Remove and ready to serve.