This iconic Cantonese holiday snack turns thin slices of arrowhead corms into incomparably light, golden crisps with a delicate touch of salt.
Ingredients
- 900 g Whole fresh Chinese arrowhead corms
- 1000 ml Refined peanut oil for deep-frying
- 1 tsp Fine sea salt
Method
- Carefully peel the fresh arrowhead corms with a vegetable peeler, leaving the small top stem intact to use as a handle.
- Using a mandoline, slice the corms into paper-thin, even, translucent rounds.
- Rinse the slices briefly in a large bowl of cold water to wash away excess surface starch, then drain immediately.
- Spread the slices in a single layer on a clean kitchen towel or paper towels, then pat gently to remove all remaining moisture.
- Pour the refined peanut oil into a wok or deep skillet and heat over medium heat until a wooden chopstick inserted into the oil releases a steady stream of lively bubbles.
- Add a handful of arrowhead slices to the hot oil without overcrowding the pan, then stir with a spider or slotted spoon to separate each piece.
- Maintain a gentle fry, stirring frequently, until the vigorous bubbling subsides and the chips become rigid and pale blond.
- Lift the chips out with the spider as soon as the bubbling slows down significantly, drain briefly over the skillet, and transfer to a paper towel-lined tray.
- Immediately sprinkle the hot chips with fine sea salt and toss gently to distribute the seasoning evenly.
- Repeat with the remaining slices in batches, then let cool completely at room temperature to reach peak crispness before serving.
Nutrition
Per serving
- Energy
- 268.4 kcal
- Protein
- 6 g
- Carbohydrate
- 21 g
- Fat
- 16 g
- Fibre
- 3 g
- Calcium
- 0.13 mg
- Iron
- 0.01 mg
- Magnesium
- 0.01 mg
