| Cooking Guidelines | For best results, cook when the fries are still frozen |
| Deep Fry | |
| Temperature | 175°C / 350°F |
| Time | 2 - 2 1/2 minutes |
Do not overcook.
Cooking directions based on 500g of product. For different quantities, adjust cooking time accordingly.
Vietnamese Loaded Fries
Ingredients
- Milk – 20ml
- Garlic powder – 1 tsp
- Mayonnaise – 1/4 cup
- McCain® SureCrisp™ 5/16” PXL Fries – 150 g
- Peanuts – 1/4 cup
- Coriander – 3 tbsp
- Sriracha – 3 tbsp
- Hoisin sauce – 3 tbsp
- Minced chicken – 80 g
- Red chilis – 2 nos
- Diced red onion – 20 g
Preparation
For the garlic mayonnaise:
- Mix all the ingredients in a bowl and chill for at least 4 hours before use.
For the garlic mayonnaise:
- In a sauté pan, cook the minced chicken and red onion.
- Fry McCain® SureCrisp™ 5/16” PXL Fries at 170˚C for 2 minutes 30 seconds.
- Display the fries on a large plate and start loading the fries with the hoisin and sriracha sauces.
- Add the minced chicken and roasted peanuts on top.
- Finish the plate by garnishing with the fresh coriander, sliced chilis and garlic mayonnaise.
- Serve hot.
Chicken Bacon & Ranch Loaded Fries
Ingredients
Ranch Dressing
- Mayonnaise – 1 cup
- Chives – 1/2 tsp
- McCain® SureCrisp™ 5/16″ PXL Fries – 150 g
- Bacon – 4 slices
- Onion powder – 1 ¼ tsp
- Pouched chicken breast – 200 g
- Olive oil – 50 ml · Vinegar – 20 ml
- Grated cheddar cheese – 60 g
- Sour cream – 1/2 cup
- Coriander – 1/2 tsp
- Garlic powder – 1 ¼ tsp
- Dried dill – 1/2 tsp
- Cayenne pepper – 1 tsp
- Ranch dressing – 70 ml
- Mozzarella cheese – 40 g
Preparation
For the ranch dressing:
- Mix all the ingredients in a bowl and chill.
Chicken bacon & ranch fries
- In an oven tray, roast the bacon slices at 200˚C for 8 minutes, reserve.
- Using a sauce pot, heat the ranch sauce till warm and add the chicken.
- Fry McCain® SureCrisp™ 5/16” PXL Fries for 2 minutes 30 seconds at 177˚C.
- Top the fries with the chicken and ranch sauce, grated cheddar, mozzarella and the bacon slices cut in pieces.
- Melt the fries in the oven or over a salamander for 2 minutes in high temperature, to allow the cheese to melt.
- Garnish with fresh chives and serve immediately.
Don’t just take our word for it. Try it for yourself to believe it!
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