to,1 kg ( 2 lb) potathinly sliced oil for deep-frying celery leaf finely sliced
Spice paste
150 g ( 5 oz) red chilli
50 g ( 1 ½ oz) shallot
1 teaspoon salt
2 tablespoons cooking oil
20 g (2/3 oz) sugar
5 teaspoons lime juice.
Preparations: 1. Deep-fry potatoes until crispy and golden brown.Drain on a paper towel and set aside. 2. To make the spice paste,blend the chilli,shallot salt and oil until smooth transfer to a pan and sauté over low heat until fragrant about 7 minutes stir in sugar and lime juice for 1 to 2 minutes. 3. Add potatoes to the chilli paste.Mix well for about 5 minutes and garnish with celery leaf.
