Salt and Pepper Chips with Satay Sauce
We might say this about every dish we try to mimic from the Chinese takeaway, but these salt and pepper chips are definitely one of our favourites. The salt and pepper flavouring is so much more vibrant and delicious than any old regular chips - and when smothered in that satay sauce, they become such a moreish, cravable dinner!
Ingredients
Salt and Pepper Coating
1 onion - finely diced
3-4 cloves of garlic minced
1 hot chilli pepper - finely chopped
1 thumb sized piece of ginger minced
2 large green bell peppers - chopped to thumb nail sized chunks
1 white onion - chopped to thumbnail sized chunks
4 - 6 spring onions - chopped
2 tbsp coriander - roughly chopped
2 tbsp sliced red jalapeno peppers (optional)
2 tbsp olive oil
2 tbsp sugar
1 tsp Chinese 5 spice seasoning
2 tsp salt
2 tsp cracked black pepper
1 tsp white pepper
1 tsp MSG (optional)
Chips (oven or fried) - we used 500g per person
Satay Sauce
5 tbsp crunchy peanut butter
300ml warm water
2 cloves of garlic minced
1 tsp fish sauce
3 tbsp light soy sauce
3 tbsp sugar
1 tbsp lemon juice
½ tsp Chinese 5 spice
½ tsp chilli flakes (optional)
Salt and pepper to season
Method
Salt and Pepper Chips
On a low heat, heat the oil in a large pan and gently fry the onion, garlic, sugar, chilli, 5 spice, salt, black pepper, white pepper and MSG until it has cooked down to a soft paste
Cook the chips and then place in the pan with the salt and pepper mix and toss to coat thoroughly.
In a smaller pan sear the green pepper and onion chunks until they are warmed through, but still crunchy, then gently mix them into the chips.
Place the salt and pepper chips on a baking tray.
Keep them warm while the sauce is cooking.
Satay Sauce
Place all of the ingredients into a saucepan and heat gently for 5 - 8 minutes.
If you need a thicker sauce, add more peanut butter. Or, to make a thinner sauce, add more water
Pour sauce over the chips.
Serve with chopped spring onions, coriander and red jalapeno pepper slices sprinkled on top