Your Gluten-Free Snack is Sorted With Sweet Potato Fries and Peanut Sweet Chili Sauce

FOR PASTE :

1. Grind the ingredients in a mortar or food processor to make a smooth paste. Store loosely in a ziplock bag and freeze up to a month.

FOR FRIES:

1. Peel the sweet potatoes and cut them lengthwise into French-fry like sticks.
2. In a large bowl, stir together the flour, cornstarch, baking soda, salt, coconut flakes and sesame seeds. Whisk in the water and the paste until combined. The batter will be thick and pasty – do not worry!
3. Add the sweet potato fries and using your hands, coat them in the batter. Leave the fries in the bowl and set aside.

FOR DIPPING SAUCE:

1. Put the sweet chili sauce in a small serving bowl and sprinkle with peanuts, cilantro and chili. Mix before serving.

1. For frying, pour oil into a wok (around 3 inches ) and heat to around 325f. Line a baking tray with paper towels and keep next to stove before you start frying.
2. One at a time, drop the fires into the hot oil, fry them in batches being careful not to crowd the pan. After 2 minutes the crust should darken and almost become shell like – that’s when the fries are ready.
3. Using a slotted spoon , transfer the fries to the lined baking tray.
4. Serve with dipping sauce.