Arrowroot Crisp (Fried Nga Ku) - Recipes | The Star Online


Wednesday, 30 January 2013 | MYT 5:05 PM

Arrowroot Crisp (Fried Nga Ku)

  • Prep Time

    60 mins
  • Cooking Time

    30 mins


  • 1kg arrowroot
    Salt, soak in water
    Oil for deep frying


Peel and thinly slice the arrowroots into paper-thin slices using the mandoline (if you have one). Place the sliced arrowroots in a large bowl of lightly salted water and let them soak for about half and hour to remove the starch.

Strain the arrowroot slices, discarding the salted water and discard all excess water or moisture.

Line a baking tray with baking paper and set a wire rack over the baking tray and set aside.

Pour enough oil into a wok / frying pan. Heat the oil over high heat.

Lower the heat to medium heat and place a handful of arrowroot slices into the wok.

Fry the chips until light golden brown and remove immediately from the wok using tongs and strainer.


Once done with frying, preheat oven to 120 degrees Celcius and bake for 10 mins to allow any access oil to drip off.

Tags / Keywords: Brunch , Picnic , Snacks , Tea

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