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FIRE FLAKES INSPIRED BY AVATAR THE LAST AIRBENDER

cook:

40 min

Picture for Fire Flakes inspired by Avatar the Last Airbender

4,981,323 views  Sokka's appetite betrays him during his visit to the fire nation when a tempting-looking snack, dubbed 'flaming fire flakes', turn out to be spicy. Whaddaya know. This week, we're manifesting the firebenders' chips of choice using an innovative recipe from ChefSteps, a little creativity, and some tingly-spicy Sichuan peppercorns! Special Equipment: Dehydrator

4 servings

US

original

metric

INGREDIENTS

For the Fire Flakes

For the Fire Flakes

long grain white rice

100 g long grain white rice

water

400 g water

small cinnamon

½ stick small cinnamon

star anise pod

0.5 star anise pod

fennel seeds

1 tsp fennel seeds

Generous Sichuan peppercorns

shake Generous Sichuan peppercorns

cayenne pepper

1 tsp cayenne pepper

sweet paprika

1 tsp sweet paprika

DIRECTIONS

1.

For the Fire Flakes

1.

Into a medium saucepan, combine long-grain white rice and water. Set over low heat.

long grain white rice

100 g long grain white rice

water

400 g water

2.

During which, into a mortar and pestle goes small cinnamon stick, star anise pod, fennel seeds, and a generous shake of Sichuan peppercorn.

small cinnamon

½ stick small cinnamon

star anise pod

0.5 star anise pod

fennel seeds

1 tsp fennel seeds

Generous Sichuan peppercorns

shake Generous Sichuan peppercorns

3.

Pestle all the ingredients together by hand into a finely ground powder. This can also be done in a blender if a mortar and pestle aren’t available.

4.

Pass the spice powder through a fine-mesh sieve into a small bowl to catch any large remaining clumps.

5.

To complement the spices, add in cayenne pepper and sweet paprika then whisk together.

cayenne pepper

1 tsp cayenne pepper

sweet paprika

1 tsp sweet paprika

6.

At this point (after 15 minutes), the rice should be finished cooking and should have the texture of mush. Pour into a blender along with a couple of teaspoons of the seasoning mix. Blend together and give a taste to make sure it is spicy enough.

7.

Using an offset spatula, smooth the mixture out into a 1” thick sheet on a Silpat.

8.

Place each sheet of rice puree into a dehydrator, turn the temperature to 122°F and let it dehydrate for 2 hours.

9.

Remove from the dehydrator and peel the rice puree spread off the Silpat (will still be gooey on the bottom) and flip the sheets gooey side up on top of the dehydrator racks. Break off the parts that are fully dehydrated.

10.

Place everything else that has not dried out back into the dehydrator for another 30 minutes. After which the sheets should be rice cracker-like.

11.

Break each sheet into separate pieces, half the size of where they will end up after frying because they will expand by 50%.

12.

Place small batches into a 350°F oil for 5 seconds (all it should take for them to puff up and float to the top). Remove and drain on paper towels. Rinse and repeat with the rest.

13.

After draining, place into a medium bowl seasoning to taste with more spice seasoning and/or kosher salt. Give that a toss and enjoy.

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