Banh Khoai Mi (Fried Cassava in Ginger Syrup)

Method

1. Peel 1 to 1.2kg fresh cassava, cut it into lengths and trim off both ends. Score the roots lengthwise, peel off the inner skin and drop the pieces straight into a bowl of lightly salted water.
2. Soak the cassava for at least 2 hours or overnight, then rinse it several times under running water until the water runs clear.
3. Put the cassava in a pot, cover it with water, add a little salt and boil for 10 to 15 minutes until translucent and tender.
4. Lift the cassava out to cool, split each piece to remove the fibrous core, then cut it into small sticks. Do not cut them too small or they fall apart during frying.
5. Heat the oil over high heat, then lower it, add the cassava sticks and turn them steadily until deep golden, then lift them out to drain.
6. In another pan, bring 120 to 150g kOBE Monk Fruit Blend, 1/2 teaspoon salt and 50g peeled and finely chopped fresh ginger to a boil. Once the syrup thickens, add all the fried cassava and toss until the syrup reduces into a thin coating around each piece.

Tips

• The salted water soak is not optional, as it removes most of the cyanide (a natural toxin in cassava).
• Trim off both ends of each root, since that is where the toxins are most concentrated.
• Cut the sticks a reasonable size, because small pieces fall apart during frying.
• The boiled cassava has to be thoroughly drained before it goes into the pan, since any water left makes the oil spit.