Updated: Feb 2
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
4 Cloves Garlic
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 mogo and pour in the sauce. Cook for 1-2 minutes and serve whilst hot.
Garnish with coriander and serve hot as an appetiser!