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Indonesian Potatoes with Onions and Chilli Sauce

This adds another dimension to potato chips, with the addition of crisply fried onions and a hot soy sauce and chilli dressing. Eat Kentang Gula hot, warm or cold, as a tasty snack.

ingredients

serves 6
3 large potatoes, about 225 g (8 oz) each, peeled and cut into chips
sunflower or groundnut oil for deep-frying
2 onions, finely sliced salt

for the dressing

1 - 2 fresh red chillies, seeded and ground
45 ml (3 tbsp) dark soy sauce

method

1. Rinse the potato chips and then pat dry very well with kitchen paper. Heat the oil and deep-fry the chips, until they are golden brown in colour and crisp.

2. Put the chips in a dish, sprinkle with salt and keep warm. Fry the onion slices in the hot oil until they are similarly crisp and golden brown. Drain well on kitchen paper and then add to the potato chips.

3. Mix the chillies with the soy sauce and heat gently.

4. Pour over the potato and onion mixture and serve as suggested.

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