1kg tapioca

1 tbsp fennel seeds

1 tbsp cumin seeds

1 tbsp coriander seeds

2 shallots, peeled

2 cloves garlic, peeled

½” ginger, peeled

1 tsp ground turmeric powder

½ tsp salt

2 cups vegetable oil for deep-frying

1. Peel and wash the tapioca. Slice the tapioca into wedges or the size of British chips, about 2″ long, then boil in until a thin knife pierces through easily, about 10 minutes. Remove the tapioca from the water to drain.
2. Pound the fennel seeds, cumin seeds, coriander seeds, shallots, and garlic with a mortar and pestle into a rough paste.
3. Place the boiled tapioca chips, pounded ingredients, ground turmeric powder, and salt, into a bowl and toss until well-combined.
4. Heat vegetable oil in a wok over medium heat. Once the oil begins to shimmer, drop several of the tapioca chips into the oil but do not overcrowd the wok. Fry for about 8 minutes, stirring occasionally.
5. Once crunchy and golden brown, remove the chips from the hot oil and place on paper towels to absorb the excess oil. Continue frying until all the chips are fried.
6. Serve hot with sambal kicap or dipping sauce of choice.