Wednesday, April 4, 2012

How to make "Chili Garlic Crisp Snowflakes"

This recipe is really fun to make with kids or adults that act like kids, either one. They're easy, pretty and add a tasty, spicy crunch to the any soup.  Why, you might ask, did I think these up? I was bored one day and had extra spring roll wrappers, plus I love deep frying everything.  I once tried to make deep fried ice cream with my sous chef, Helen.  We were tired from cooking all day, but thought it was a brilliant idea.  We proceeded to put ice cream scoops directly into the scalding hot oil... no batter.  Oops, we pissed ourselves laughing.
- Chef Robin

Snowflaked crisp on Tom Yum Soup
  • Buy some 5 inch spring roll wrappers
  • Fold them in squares and cut sections out of them like you did when you were five.  Or if you are so ancient that you've forgotten, follow these instructions - How to make snowflakes
  • Heat some peanut oil to deep fry them in - 375F
  • Unfold snowflakes and set in to deep fry one at a time till golden brown
  • Lift out carefully and drain onto paper towels
  • Use a mortar and pestle to grind 1 clove garlic and 1 red Thai chili into a paste, add 1/4 cup salt and grind the flavours into the salt.  You can grind any spice into salt, or a fresh herb like cilantro even.
  • Sprinkle salt on to each snowflake
  • Serve on top of tom yum soup, tom ka gai.. or some other soup you've been craving.

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