Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Elbow macaroni Vegetable oil - for deep-frying

  2. 2 teaspoons 10ml Curry powder

  3. 1 teaspoon 5ml Salt

  4. 1/4 teaspoon 1 1/3ml Cayenne

  5. 2 teaspoons 10ml Oriental sesame oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large saucepan of boiling salted water cook the macaroni until it is tender and drain it very well (do not rinse it). Spread the macaroni out in a well-oiled jelly-roll pan and let it cool, tossing it to coat it with the oil in the pan. In a kettle, fry the macaroni in batches in 1-inch of 350 degree vegetable oil for 2 minutes, or until it is pale golden, and transfer it with a slotted spoon to paper towels to drain. In a small bowl combine well the curry powder, the salt, and the cayenne. In a bowl toss the macaroni with the sesame oil, add the curry mixture, and toss the mixture well. This recipe yields 3 cups.


Send feedback