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8
portionsEasy
By Liam Tomlin
Published 2005
Cut the chillies in half, remove the stalks and seeds and slice thinly. Heat the oil to 170°C in a heavy-based saucepan. Add the sliced chillies and cook until crisp, stirring frequently. Remove from the heat and lift the chillies out of the oil using a slotted spoon. Drain on kitchen paper to absorb excess oil. Season to taste with salt and freshly ground pepper. When the oil has cooled, pass