Leek Crisps w/ Lemongrass Chili Reduction

The Playlist:

1 Leek, stalk only sliced into 1/4 inch circular disks.

1 Mango, cubed (1 inch).

1/8 cup Cabbage, julienne.

1/8 cup flour.

1 cup chicken stock.

Pepper to taste.


Lemongrass Chili Reduction

1 Chili pepper, minced.

3 inches Lemongrass, soft inner part minced.

2 tsp Ginger, minced.

1 tsp Chili powder (Thai if you can find it).

1 tsp Cumin, ground.

2 tsp sugar (or honey).

2 tbsp Olive oil.

4 tbsp Rice wine vinegar.

3 tbsp Chicken stock.

1 tbsp Fish sauce. 


The Skinny:


  1.  Place the leek disks into a shallow bowl and cover with chicken stock. Allow to sit, as the chicken stock will mellow out the leek's onion flavour.
  2. On medium heat add oil, chili pepper, lemongrass, and ginger. Stir constantly until lemongrass becomes fragrant (about 5 minutes). Then add the remainder of the reduction's ingredients except for the chicken stock. Cover and allow to simmer on low for 20 - 30 minutes, stirring occasionally.
  3. Put flour and pepper into a shallow bowl (or bag) and coat the leek disks. Heat oil in a large pan on medium heat. Add the leeks and cover the pan. Fry the leeks for 2-3 minutes per side.
  4. While leeks are cooking remove the lid from the reduction. Add the chicken stock and turn onto high heat. Reduce the liquid by the desired amount. I add 1/4 tsp of corn starch to form a paste while the oil remains liquid.
  5. Place a piece of mango on each leek disk and drizzle lemongrass chili reduction. Garnish with the cabbage.
  6. The left over reduction (or a new batch) goes well as a dressing for a cabbage, sesame seed, and dried cranberry coleslaw.