How to Make Crispy Potato Spread

It’s fried crispy, it’s hot, eat it fast. The ingredients are easy to find, the cost is cheap, the menu is very suitable for the end of the month. Once fried, you can eat a lot of people, drizzle with Thai sauce, it’s the best.

Ingredients:

• 4 potatoes
• 1-2 onions
• 1/2 large red onion
• 2 large stalks of red chili
• Carrot
• 1 1/2 cwn wheat flour
• 2 tablespoons rice flour
• 1 handful of anchovies
• Salt to taste
• A little sugar
• Cold water
• 1 egg
• Cooking oil (for frying)

How to Prepare:

1. Peel the potatoes and soak in water for a while.
2. Cut leeks, onions and large red chilies.
3. Peel the carrot and grate it.
4. Cut the potatoes lengthwise but finely (julienne cut), you can grate them if you have a coarse grater.
5. Wash anchovies and mash coarsely.
6. Mix together potatoes, carrots, chilies, shallots, leeks, wheat flour, rice flour, anchovies, salt and sugar.
7. Add in cold water and egg then mix until you get a thick mixture.
8. Heat the oil and deep fry until crisp.

Tip:

• If you cut the potatoes early, soak the potatoes first because you are afraid that the potatoes will oxidize and turn dark.
• The mixture should not be too liquid because later the water from the potatoes will come out, after a while the mixture will become a little liquid on its own.
• Don’t fry it all the way, let there be enough space for it to be crispy because the oil is still hot.
• First fry, don’t move it, wait a little longer before starting to stir, fearing it will crumble and absorb oil.