Free shipping* for orders over €100

Pasta Chips with Sriracha Sauce and Vegan Mayonnaise

Pasta Chips with Sriracha Sauce and Vegan Mayonnaise
Pasta FrittaIf you like this recipe, please tag @bontasanapasta in your stories.

 

Serves 4

80 grams of White Corn Fusilloni
80 grams of White Corn Fusilloni with Turmeric and Sarawak Pepper
4–5 tbs rice flour
salt to taste
oil for frying

For the Sriracha sweet and sour sauce:
150 grams red peppers, washed and peeled
20 grams Sriracha sauce
12 grams rice vinegar
12 grams sesame oil
10 grams shallots
5 grams maple syrup
2 grams fresh grated ginger
2 grams cornstarch (optional, to thicken sauce)
salt to taste

For the mayonnaise with garlic and chives (serves 6–8*):
100 ml sunflower oil
50 ml unsweetened soy drink
4 grams chives
1tbs lemon juice
1 clove of garlic, peeled and finely chopped
salt to taste
*The dose is abundant because the mayonnaise doesn’t emulsify well with a smaller quantity

 

Cook both types of pasta together according to the package instructions. Once cooked, drain well and pat gently with absorbent paper.

Toss the pasta in a bowl of rice flour making sure that the flour sticks to all the surfaces.

It is important that the pasta is dry before it is put into the boiling oil otherwise the oil will splash.

Heat the oil and test the temperature with a wooden toothpick; if it bubbles it means it’s ready. Carefully drop the pasta into the oil.

It won’t take long for the pasta to become crunchy, remove with a slotted spoon and place it on absorbent paper to remove any excess oil, add salt to the fried pasta and enjoy with the sauces.


For the Sriracha sweet and sour sauce:
Heat the oil with the chopped shallot, ginger and pepper in a small saucepan. Add salt and maple syrup.

Pour in half the vinegar and enough water or vegetable broth to cover the vegetables.

Let the sauce simmer until the pepper is cooked and the liquid has almost completely evaporated.

Add the corn starch and the remaining vinegar, blend well with an immersion blender. Simmer, remove from heat, add the Sriracha and stir.

Let the sauce cool completely before serving.


For the mayonnaise with garlic and chives:
Cool the oil and the soy drink in the refrigerator for approx. 4–6 hours. Pour the oil, soy drink, lemon juice and salt into a tall, narrow container. Use an immersion blender to blend the ingredients, starting from the base of the glass and moving upwards. Add the previously minced garlic. The mayonnaise will be ready in 60–90 seconds.

Chop the chives, add to the mayonnaise, mix gently and refrigerate until ready to serve.

Recipe by SarahJoyce Jona, Content Creator

Fusilloni № 22 · White Corn

[price per 250 g box = €3,51]

You save: 10%

Search