Sri Lanka Fried Chiles

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

Heat Scale
Submit Recipe

Ingredients:

24 dried cayenne or japone chiles
4 Tbsp. salt
1 quart water
canola oil, for frying

Instructions:

Make a brine solution from the salt and water, then soak the chiles in it for an hour. Heat a good quantity of oil and when it is very hot, deep fry the chiles until they are crisp. Drain, the chiles, season to taste with salt and serve.

Recipe from David Cook.