Restaurant-Style Chilli Garlic Fries

The Indo-Chinese classic, at home

Chilli garlic fries are a staple on every Indo-Chinese menu — and they rely on one thing: a fry crisp enough to survive the wok. Our 10mm cut, blast frozen and straight from the bag, is exactly that.

Ingredients (serves 2)

• 400g The Nilgiri Root Classic Cut 10mm fries
• 1 tbsp neutral oil
• 6 cloves garlic, finely chopped
• 2 dried red chillies, broken
• 1 tsp red chilli paste (or schezwan sauce)
• 1 tbsp soy sauce
• 1 tsp vinegar
• 1/2 tsp sugar
• 2 spring onions, sliced (whites and greens kept separate)
• 1 tsp toasted sesame seeds

Method

1. Cook the fries from frozen until very crisp. Set aside on a warm plate.
2. Heat oil in a wok or wide pan. Add garlic and dried chillies; cook 30 seconds until fragrant.
3. Add spring onion whites, then chilli paste, soy, vinegar and sugar. Cook 30 seconds.
4. Add the hot fries and toss quickly so every fry is coated — do not stir for too long.
5. Finish with spring onion greens and sesame seeds. Serve immediately.

Serving suggestion

Plate in a deep bowl and pair with garlic mayo or a side of fried rice. Best eaten the moment it leaves the wok.