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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup(s) extra virgin olive oil |
2 kaffir lime leaves |
1 large egg |
3 tablespoon(s) lime juice |
peanut oil for deep frying |
pinch(s) pepper |
pinch(s) salt |
1 can(s) spam |
Directions:
1. Heat oil to about 185 degrees c. In the mean time, in a processor, add egg, lime juice, salt and pepper and process for about 15 sec, add the olive oil in a drizzle and then in a thin steady stream. Chop the kaffir lime leaves finely and mix well with the mayo. Set aside. Cut luncheon meat to strips about the size of fingers (or fries). Deep fry the fries in batches to ensure that the oil temperature does not drop drastically. Remove the fries when the colour is dark brown (the entire fry should be very crispy and right in the middle just a little moist.) Serve with the kaffir mayo!
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