Recipe For The Spicy Lemony Dip

Finely Chop

• 3 cloves garlic
• 2 fresh spicy chillis, e.g. Thai Bird’s Eye Chillies

Chop

• 1 sprig coriander 

In a bowl, mix the above with

• 2 slices lemon
• 2 tbsp soy sauce 
• 2 tbsp water
• 2 tbsp white rice vinegar
• 1 tsp oyster sauce
• ¼ tsp sugar
• ⅛ tsp salt
• ⅛ tsp MSG

Mix very well, really mushing the lemon into the rest of the sauce.

For The Egg Battered Fries

Makes a side dish split between 2-3 people.

Peel one medium potato and cut into roughly ¼ inch fries, preferably with a crinkle cut knife.

In a large basin, place and mix:

• 120g self rising flour
• 2 eggs
• Around 3 tbsp of water

you will need less water if your eggs are heavier than ours, you are looking for a consistency roughly to a thick pancake batter. Mix with chopsticks in a zig-zag pattern to avoid developing gluten, or fold with a spatula.

Add the fries and fold it to coat. You will need to move quickly at this stage.

Get your wok of oil up to 180C. Slide in all the mixture of the mixing bowl. After about 5 seconds, jostle the potatoes well with chopsticks until broken apart. Repeat the same move after about 30 seconds, or when the batter has begun to form. Let it continue to fry at around 155C for four minutes over a high heat, or until the coating begins to slightly brown, and the oil temp begins to creep up back to 180C.

Remove and transfer to a paper towel lined baking tray. Sprinkle:

• ½ tsp salt

toss, and then transfer to a serving plate.