Updated: Mar 19
Prep time - 10 Minutes Cooking time - 50 minutes Serves - 4-5
500g Mogo Chips (Cassava) Oil to Deep-fry 1 tbsp Garlic Coarse Grind 1 tbsp Green Chillies Coarse Grind 1 tbsp Coriander Leaves Finely Chopped 1 tbsp Light Soy Sauce (Low Sodium) 1 tbsp Cornstarch ½ tsp Black Pepper Salt to taste
In a saucepan boil the water with 1½ tsp salt, once the water is boiling add the mogo chips and cook until they soften. Drain and let it cool for 5 minutes.
Meanwhile, heat the oil for deep frying. Cut the mogo into bite-size pieces and deep-fry until light golden brown, drain on kitchen paper towel and keep aside.
In a bowl, mix the soya sauce, cornstarch and 4 tbsp water.
Heat the wok on high heat, once hot add the olive oil, garlic, green chillies, black pepper and salt. Sauté for 30 seconds.
Now add the mogo, mix well and toss for a minute, then pour the cornflour mixture in and cook for 2-3 minutes.
Garnish with chopped coriander and serve hot as an appetizer!