Starter: Honey Chilli Tapioca Recipe

I'm trying new recipes or fusion recipes using tapioca. Tapioca is a very healthy and nutritious root vegetable consumed across southindian for breakfast or tea. Since everyone enjoys indochinese version of honey chilli potatoes, my thought was to replace the potatoes with tapioca it turned out excellent. People who do not prefer fried tapioca can use just the steam cooked vegetable as it is and toss in the masala.

How to Buy/Steam Cook and Serve Tapioca Detail Video 😊

Ingredients:
200 Grams Tapioca (Cleaned and Steam Cooked ahead of time)
1 Tbsp Tomato Ketchup
1 Tbsp Chilly Flakes
1/2 Tsp Chilly Paste or Ready to Use Schezwan Chutney
1/2 Tbsp Soya Sauce
1 Tbsp Honey
1 Capsicum (Chopped into tiny pieces)
5 Sprigs Spring Onion (Finely Chopped)
6 Pearls Garlic Finely Chopped
1 Medium Onion Finely Chopped
2 Green Chilies Finely Chopped
Oil for Frying
Salt as per taste...

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Clean and cook the tapioca ahead of time, a detail video followed by blog is posted please click here to follow step by step instructions.

Method:
Heat a wok on medium flame with enough oil for frying.
Gently drop the steam cooked tapioca one at a time and fry on medium flame. Fry the tapioca till light golden in color drain and reserve on tissue paper. Try to fry the tapioca in three or two medium batches.

Heat a pan on medium flame. Add 1 tbsp of oil and allow to reach temperature.

Combine and add the chopped chilies, garlic and onion fry all the ingredients till onions turn transparent.

Add chopped capsicum and small portion of chopped spring onions fry for 30 seconds.

Add the ketchup, soya sauce, chilly paste, chilly flakes and salt fry all the ingredients first and add 3 to 4 tbsp water and cook the capsicum.

Allow excess moisture to evaporate and add the honey fry for 30 seconds and toss the tapioca till all the moisture is absorbed.
Garnish the tapioca with spring onions and serve hot...Enjoy😊

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