A satisfying crispy sweet and chilli vegan dish inspired by Indo-chinese cuisine.
Ingredients
- 2tbsp extra virgin olive oil
- 8 Large Spring onions (finely sliced)
- 3 tsp Diced Garlic
- 2 tsp Crushed Ginger
- 4tbsp Dark Soy Sauce
- 4 tbsp Tomato Ketchup
- 1tsp Chilli Oil
- 3 tbsp Teriyaki Sauce
- 2 Big Handful Fresh Chopped Coriander
- Sunflower oil for deep fryer or air fryer
- 1kg Frozen Mogo Chips – Boiled in Salt Water
- 1-2 Green Chillies (Depending on heat preference)
- Pinch of Sesame Seeds to garnish
Directions
- Boil the Mogo chips in salt water for 7 minutes until cooked.
- Slice the Mogo into bite sized pieces.
- Deep fry the Mogo until golden brown and keep aside.
- Take a non stick pan; add the two tablespoons of oil, spring onions, green chillies, garlic and ginger.
- Sauté this for a few minutes brown the onions. Once done, add the rest of the ingredients and cook for a few minutes.
- Add the Mogo to the sauce and gently stir. Turn the heat off until you are ready to serve.
