Recipe Ingredient
- 900g-1 kg tapioca
- Marinade - (combined) 3 thin slices ginger, pounded finely
- 2 cloves garlic (finely pounded)
- 1 tsp ground turmeric powder
- 1 tbsp salt
- A good dash of pepper
- Enough oil for frying
Instructions
- To peel the tapioca, make a shallow cut at the tip of the tuber, then peel off the whole strip of skin by hand. Cut the tapioca into thin slices with a vegetable shredder.
- Combine the marinade ingredients in a mixing bowl with the tapioca slices. Set aside to marinate for 15-20 minutes.
- Heat enough oil in a wok until just hot enough. Deep-fry the tapioca slices in small batches until golden and crispy. Remove and drain the chips on absorbent kitchen paper towels. When completely cooled, store in air-tight container.
