Arrowroot Crisp (Fried Nga Ku)
Salt, soak in water
Oil for deep frying
Peel and thinly slice the arrowroots into paper-thin slices using the mandoline (if you have one). Place the sliced arrowroots in a large bowl of lightly salted water and let them soak for about half and hour to remove the starch.
Strain the arrowroot slices, discarding the salted water and discard all excess water or moisture.
Line a baking tray with baking paper and set a wire rack over the baking tray and set aside.
Pour enough oil into a wok / frying pan. Heat the oil over high heat.
Lower the heat to medium heat and place a handful of arrowroot slices into the wok.
Fry the chips until light golden brown and remove immediately from the wok using tongs and strainer.
Once done with frying, preheat oven to 120 degrees Celcius and bake for 10 mins to allow any access oil to drip off.