Thai Fried Sweet Potatoes with Sweet Chilli Dipping Sauce
Servings 2 as an appetizer
- One large or two medium sweet potatoes (3/4 lb), peeled and cut into long 1/4-inch sticks
- 1/3 cup (36 g) rice flour or regular flour
- 2 tablespoons unsweetened dried coconut flakes
- 1/4 teaspoon salt
- 2 tablespoon cornstarch or tapioca starch
- 1/2 teaspoon baking soda
- 1 tablespoon sesame seeds
For the dipping sauce: Mix together 1/2 cup Thai sweet chilli dipping sauce (store-bought or homemade), 1/4 cup finely chopped unsweetened roasted peanuts, and 1 tablespoon of finely chopped cilantro leaves.
Heat up vegetable oil in a small pan over medium heat. The oil should be at least 3 inches deep. In general, the more oil, the more heat is retained and the less oily the end results will be.
While waiting for the oil to heat up, prepare the batter. In a mixing bowl, mix together all the ingredients except the sweet potato sticks. Add enough water to the dry mixture just until it forms a paste. The consistency of the batter should be similar to that of Greek yogurt.
Add the sweet potato sticks to the batter and toss with your hands until every piece is coated.
The oil is ready when you touch the bottom of the pan with the end of a wooden chopstick and little bubbles slowly come up to the surface. Gently drop the coated sweet potato sticks into the hot oil. If the fries stick together, gently separate them. When the fries are golden brown, fish them out and drain them on a paper towel-lined plate.
Serve immediately with the prepared dipping sauce.