The first recipe of HP is simple yet impactful with a nod to the title of this very blog...Spicy plantain chips! In addition to being quick and easy to make, they make a great accompaniment to my sweet chilli and coriander dip. Enjoy!
Okay, firstly, you'll need the ingredients -
1) Sea salt
2) One hard, ripe plantain.
3) Cayenne pepper (optional)
4)A bunch of coriander
5) Sweet chilli sauce.
Prep/Method
Peel and chop the plantain into very thin, even slices, then place in a bowl and sprinkle liberally with sea salt. Take a pan and fill with 2 cm of oil and heat until very hot. You can test the heat by dropping one plantain slice in the oil and if it sizzles, you're ready to fry the rest in batches.
Fry the plantain until golden brown and remove with a slotted spoon making sure to drain well. Next, place the plantain in a fairly large bowl covered with a napkin which will soak up any excess oil. Again, sprinkle with extra sea salt and a few pinches of cayenne pepper, however, use sparingly. Using your hands, mix the plantain together until evenly covered with spices.
The easiest part of this recipe is preparing the sauce. Wash and chop a small hand-ful of fresh coriander. For the sweet chilli sauce you can use any shop bought brand. Squeeze a fairly large dollop of sauce into a small bowl and mix in the chopped coriander, leaving some to sprinkle on the top. Tuck in!
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