Deep-Fried Breadfruit with a Piquant Vietnamese Dip

Preparation info
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Appears in
New Wave Asian: A Guide to the Southeast Asian Food Revolution

By Sri Owen

Published 2002

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From the cook’s point of view, breadfruit (Artocarpus communis,) is really more a vegetable than a fruit. It can be cooked in many different ways – usually cut into thick slices and either boiled, baked, or dried and baked as a kind of biscuit – but is never eaten raw. The following is a good way to cook it as a snack. It won’t get very crisp, but the attraction lies in the tenderness and flavour inside the fried wedges. A family favourite in Asia, this treat has recently become quit