Fried Long Chilies
15 min
total
4
people
114
calories per serving
Ingredients
4 people
- 200 gHot chili pepper (whole and slit)
- 500 mlPeanut oil (for frying)
- 2 pcGarlic (crushed)
- 1 pinchGray sea salt (for finishing)
- 200 gThai long chilies (Prik Chee Fa) (washed and dried)
Method
Blistered, crispy skin revealing a soft, hot interior. Sea salt locks in the heat seared by the high-temperature oil.
- 1
Wash the peppers and the long sweet peppers, then dry them thoroughly with a dry cloth. Make a longitudinal incision on each pepper to prevent them from exploding in the hot oil.
- 2
Heat the peanut oil. When it starts to shimmer, add the peppers, the long sweet peppers, and the crushed garlic cloves. The skin should whiten and blister in a few minutes.
- 3
Remove the peppers as soon as they soften. Drain them on paper towels and immediately sprinkle with sea salt so it sticks to the oil film.
Frequently asked questions
How do you get this dish right?
- Drying is the most critical step: even a single drop of water will cause the oil to splatter dangerously.
- The oil is ready when a piece of bread or a chili scrap sizzles immediately and floats to the surface.
How long does this dish keep?
Consume immediately. Fried chilies lose their crispness as they cool and become soggy.
4.5
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