Spicy Potato Crisps
(Sambal Goreng Kering Kentang)

  • 500 gr potatoes
  • vegetable oil for frying

Spice Paste:

  • 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 fragrant.
  • Put in the potato crisps, continue stirring until well blended, crisp and dry.  Remove and ready to serve.

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