Chrysanthemum Crisps with Spiced Plum Glaze

Instructions

1. 1

   Prepare the water chestnut batter: In a large bowl, whisk together rice flour, cornstarch, and salt. Gradually whisk in the cold water until a smooth, thin batter forms. It should be thin enough to coat the back of a spoon but not too thick.

   ~5 min
2. 2

   Prepare the chrysanthemum shape: Thinly slice the water chestnuts to create petal-like shapes. You can do this by hand or using a mandoline slicer. Aim for slices that are about 1-2 mm thick.

   ~15 min
3. 3

   Assemble the crisps: Gently dip each water chestnut slice into the batter, ensuring it's lightly coated. Arrange the battered slices in a circular pattern on a clean surface, slightly overlapping them to form a chrysanthemum shape. Repeat for desired number of crisps.

   ~15 min
4. 4

   Heat the oil for deep frying in a wok or deep fryer to 350°F (175°C). Carefully slide the assembled chrysanthemum crisps into the hot oil, ensuring not to overcrowd the wok.

   ~5 min
5. 5

   Fry the crisps until golden brown and crispy, about 3-5 minutes per batch. Use a slotted spoon to carefully remove them from the oil and place them on a plate lined with paper towels to drain excess oil.

   ~10 min
6. 6

   Prepare the spiced plum glaze: In a saucepan, combine plums, granulated sugar, rice vinegar, grated ginger, star anise, cinnamon stick, chili flakes, and 50ml of water. Bring to a simmer over medium heat.

   ~5 min
7. 7

   Cook the plum mixture, stirring occasionally, until the plums break down and the sauce thickens, about 10-15 minutes. Remove the star anise and cinnamon stick. You can strain the sauce for a smoother glaze or leave it as is for a more rustic texture. Adjust sweetness and sourness to your preference.

   ~15 min
8. 8

   To serve, arrange the fried chrysanthemum crisps on a serving plate. Drizzle generously with the warm spiced plum glaze just before serving.