Khmer love yucca root (cassava roots). We use cassava roots from soup to dessert. This curry bread made from shredded cassava root and Khmer’s favorite spices. Let’s cook Fried Curry Bread.
Fried Curry Bread
2
servings30
minutes30
minutes741
kcal1
hourKhmer love yucca root (cassava roots). We use cassava roots from soup to dessert. This curry bread made from shredded cassava root and Khmer’s favorite spices. Let’s cook Fried Curry Bread.
Ingredients
4 cups shredded cassava (approx 750 gram) yucca root
2 stalks of green onion, minced
2 tablespoons fresh or frozen minced lemon grass
2 hot chili pepper or to your taste, minced
1 tablespoon curry powder
4 cups vegetable oil for deep fry
1/4 teaspoon salt (option)
Directions
- Squeezes out liquid from shredded cassava root, put it in a large bowl, add green onion, lemon grass, hot chili pepper and curry powder, mix well.
- Form cassava mixtured to a small elongate shape like finger. When done set it a side.
- Heat oil in a skillet or wok on high temperature. When oil bubbling hot, fry curry bread till it golden.Removed fried bread from hot oit and placed in a strainer to drained out excessive oil. Springkles with salt before serve.
- Note: Make sure oil is bubbling hot before deep fry cassava bread otherwise it will fall apart.
Recipe Video
Nutrition Facts
- Serving Size: 2g
- Calories: 741kcal
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 353mg
- Carbohydrates: 161g
- Fiber: 9g
- Sugar: 8g
- Protein: 6g
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