Updated: Jun 24
Prep time - 10 min. Cooking time - 50 min. Serves - 4-5
500 grams Mogo Chips (Cassava)
4 Dry Red Kashmiri Chillies
2 Dry Red Chillies
2 inch Ginger Crushed
4 Cloves Garlic Crushed
½ Green Pepper
½ Yellow Pepper
2 tbsp Coriander
3 tbsp Ketchup
1 tbsp Extra Hot Chilli Sauce
1½ tbsp Dark Soy Sauce
½ tsp Lime Juice
1 tsp Cornstarch
Soak the red kashmiri chillies and the red chillies in warm water for 2 hours, then blend into a smooth paste and pour it in a small bowl, then keep aside.
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 they turn a light golden brown, drain on kitchen paper towel and keep aside.
Take the bowl of chilli paste and mix the ketchup, chilli sauce, soya sauce, lime juice, cornstarch and 4 tbsp water, keep aside.
Heat the wok on high heat, once hot add the olive oil and stir fry the bell peppers and onions. Sprinkle a pinch of salt and cook until the peppers starts to blister and the edges of the onions turn brown.
Finally, add the crushed ginger, garlic and, mogo. Then pour in the sauce. Cook for 1-2 minutes and serve whilst hot.
Garnish with coriander and serve hot as an appetiser!