Salt & Chilli Pizza Crunch – Recipe – Kenny McGovern

“ Deep fry yer pizza, we ’ re gonnae deep fry yer pizza ! ” sang the Tartan united states army of Scotland supporters in a match against italian opposition in holocene years. It ’ south fishy cosine it ’ randomness true. We do enjoy a deep fry pizza here in Scotland, occasionally even adding to the indulgence by dipping the entire thing in buffet first. now, reaching its logical ( or illogical ) conclusion, the dish has been taken another footstep further and is being finished with the classical Chinese ‘ salt ‘ newton ’ chili ’ coating by many Chinese takeaways. Indulgent and possibly flush unnecessary as it may be, salt & chilli pizza grind is of course besides absolutely delectable .
The most basic / value range of supermarket pizza will work absolutely for this smasher – after coating it in a basic chip shop expressive style buffet and frying until fortunate and chip, the solid thing is finished off with the usual mix of salt & chili coating ingredients : onions, give onions, garlic, chili, greens pepper, carrot ( optional and obviously controversial according to some responses I ’ ve had on chitter ), rice wine and, of course, the salt & chili season .

Print
Salt & Chilli Pizza Crunch
Prep Time

5

mins

cook time

5

mins

total time

10

mins

Salt & Chilli ? Good. Pizza Crunch ? Gooood. Salt & Chilli Pizza Crunch ? …. you get it.

Course:

Main Course

Cuisine:

Chinese, chip shop, chippy, fast food, Takeaway

Servings

:

1

portion

Ingredients

  • 1
    basic supermarket pizza
  • vegetable oil
    for deep frying

batter

  • 4
    tablespoons
    plain flour
  • 2
    tablespoons
    corn flour
  • 2
    pinches
    bicarbonate of pop
  • 1/2
    teaspoon
    ocean salt
  • 1/2
    teaspoon
    black pepper
  • 1

    tablespoon
    vegetable petroleum

  • 350-400
    milliliter
    beer

Salt & Chilli Finish

  • 1/2
    crimson onion
    sliced
  • 1
    spring onion
    sliced
  • 1/4
    carrot
    sliced
  • 3
    cloves
    garlic
    finely chopped
  • 1/2
    green chili
    sliced
  • 1/2
    red chili
    sliced
  • 1/2
    teaspoon
    dried crush chili flakes
  • 1
    teaspoon
    flavoured oil or sesame petroleum
    see notes
  • 1
    teaspoon
    salt & chili flavorer
    see notes
  • 1-2
    teaspoons
    Shaoxing rice wine

Instructions

  1. Cut the pizza into 4 peer pieces. Heat the oil for deep frying to around 180c. At the same time, heat a large wok or frying pan over a average heat .
  2. In a large stadium, add apparent flour, corn flour, bicarbonate of sodium carbonate, sea salt, black capsicum, vegetable oil and beer. Whisk thoroughly until a smooth, thin batter is created, adding a little more beer as necessity. Keep the batter cold in the electric refrigerator until cook to use .
  3. Fry the pizza slices in batches if necessary : When the oil is hot, carefully dip each pizza slice into the dinge until fully coated. Place the pizza slices into the hot oil cheese side down and fry for around 1 minute. Carefully flip the pizza slices over and fry for a far 1 hour. Remove the clobber pizza from the pan, drain excess vegetable oil on kitchen paper and set aside .
  4. To the hot dry wok, add the red onion, spring onion, carrot, garlic, green chili, crimson chili and crushed chili flakes. Add the season anoint and stir-fry the ingredients for around 1 minute. Add the salt & chili season and stir-fry for a further 1 infinitesimal. Add the pizza slices, mix lightly and finish with rice wine before serving .

Recipe Notes
Most supermarkets sell ‘basic ‘ or ‘value ‘ roll pizza which work well for this dish. Flavoured oil is used in chinese takeaways to finish dishes with an aromatic mix of onion, garlic and star anise spirit, alternatively chili anoint or sesame vegetable oil may be used .
Salt & pepper blend can be purchased from taiwanese supermarkets, or alternatively you can find a recipe for it.

If you like this recipe, you might be concern in buying my book : The Takeaway Secret ( 2nd edition ) is carry wide of over 160 takeaway and fast-food recipes from around the populace and is available to buy in paperback or kindle shape here .