These Ngaku Arrowhead Chips are light, crispy, and super easy to prepare. They fry up evenly and are naturally flavorful.
Have you tried Ngaku Arrowhead Chips? If not, you are missing out. They are light, crisp, non-greasy, and just plain delicious. I have enjoyed them many times while still living in Malaysia but never made them in my kitchen. This is the first time and they are a breeze to make.
I wish I had more ngaku/arrowheads on hand but unfortunately I don’t. Over here, they only appear for a very short period of time close to the Chinese New Year, if at all. I saved some for making these chips when I made this Braised Ngaku Arrowheads with Roast pork Belly. The reason I did this was because everyone was talking about these chips when I posted my Braised Ngaku recipe on Facebook. My sons who grew up here have never tasted these chips. I decided that I should make some for them and I am glad I made that decision.
Fried Up Beautifully
Since this is my first time making these chips, I was pleasantly surprised at how easy and evenly they fry up in the wok. It took about 3 to 4 minutes per batch and was almost effortless. All I hard to do was watch the color. I scoop them out of the wok when they were a light golden color. Deep fried foods continue to cook for a short while out of the pan and as such will deepen in color.
Similar Products Used in Making These Ngaku Arrowhead Chips
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Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
Classic Series Carbon Steel Wok, 14-inch
Stainless Steel Professional Wok Turner Spatula
Ngaku Arrowhead Chips
- 10 oz ngaku / arrowheads (280g)
- Sufficient vegetable oil for deep frying
- Salt (optional)
- Cut the tops and bases off each ngaku/arrowheads using a paring knife. Then peel each one, rinse, drain, and pat dry.
- Slice each peeled ngaku/arrowhead with a mandolin into thin and even slices.
- Heat vegetable oil in a wok or a deep fry pan. Drop in sliced ngaku/arrowhead a little at a time into the hot oil so that they do not clump together.
- Deep fry for 3 to 4 minutes until a light golden color. Remove and drain in a metal strainer. Repeat in 2 to 3 batches.
- Sprinkle a little salt over ngaku/arrowhead chips if desired. Transfer into an airtight container.
Everyone Loves a Crispy Snack
These Ngaku Arrowhead Chips did not last long in our kitchen. They were gone in minutes! There wasn’t much to begin with in the first place but that 10oz/280g of ngaku was perfect for 4 servings. I am glad my sons had a chance to try it. Next year I’ll be on the lookout for more arrowheads so that I can make a few containers of these chips for the season.
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