Simon Wood is at it again - this time with a Chinese Chippy classic!
It is still my deep belief that you can make anything taste 100x better if you add salt & pepper seasoning on there.
For example, usually I would rather eat my own brain than chew down on some eel, but coat that slippery length of slime in salt & pepper seasoning and I’ll wolf it down with a smile on my face and a spring in my step.
It’s also well known that Salt & Pepper Chips are quite possibly the greatest incarnation of any of the fried potato products available.
Slightly better than the humble Waffle Fry and a serious step up from the Curly Fry, Salt & Pepper Chips are integral to any visit to the Chinese Chippy on a Friday night supper run.
With us all in lockdown though, Simon Wood hereby comes to the rescue with this recipe on how to make it yourself at home. Enjoy…
– Green and Red Chilli
– Green Pepper
– White Onion
– Large Potato
– Salt and Pepper
1. Cut your potato in to chips 1cm in thickness, add them to a pan of cold water and bring to the boil, cook until just softened, drain, dry them on a tea towel and set aside for later
2. While the potato is cooking finely slice all of your vegetables, you want these small enough to coat your chips evenly so you’re not getting a big hit of any one flavour together, what you want is a bit of everything all at once!
3. In a hot shallow frying pan sauté your veg in a little oil until cooked
4. Next heat oil in a deep fat fryer or pan, take care when doing this and do not leave unattended, once at 200c add your chips and fry until golden and crispy!
5. Then simply mix the ingredients together and you have a firm Friday night favourite ready to go in your own home!