Ingredients:
- Small dried fig halves soaked overnight in tamarind extract slackened with a little water (cut figs in half again if they are too large).
- 1 large potato* peeled - discard skin.
* Makes 2 Chinese duck spoonfuls per person, with a few extra for big eaters (see image).
Method:
Keep peeling the potato and do your best to make the longest strips you can. Catch peelings into a bowl until you have reduced the potato to half its size. Wind a few strands of potato around and through each other with the hope that when you fry them in hot peanut oil, the peelings will stay together to form a crisp base for your tasty morsel. Don't worry if they relax a little and spread out, so long as they can fit onto the spoon and aren't too large that it can't be put in a person's mouth comfortably in one bite. The curled chips can look quite whimsical.
If you don't like doing tricky things at the last minute, and believe me these can prove challenging to coordinate, you can prepare them earlier by frying the potato peelings until just cooked and set but not brown. Rest these on kitchen paper on a plate and keep them in the fridge until you are ready to serve. Heat the oil again and fry until golden brown and crisp.
Drain on a wire rack then dust with cumin salt.
Put the chip on the spoon, place the fig on top of the potato and then put a small dollop of salted garlic yoghurt on top of the fig.
Shortcuts:
Fry a thin slice of potato like a potato chip or bake it until it crisps.