Preparation

Cassava Fry Technique

• 1 Bring a stockpot of water to boil, add coarse salt until water is slightly salty to taste
• 2 Preheat a large cast iron pot of oil to 365 degrees F
• 3 Trim the tapered ends of the cassava root to reveal the cordon, slice root into segments of desired lenghts
• 4 Stand the segments upright, remove the outer skin with a knife slicing downward, turning the segments until peeled
• 5 Quarter segments, remove core from each wedge with a knife, slice into uniform wedges of desired thickness
• 6 Blanche the cassava in boiling water for 10-15 minutes or until tender
• 7 Gently remove cassava from water, drain and spread out on baking sheet to cool
• 8 Working in batches without crowding pan, gently submerge cassava slices in oil, deep-fry until golden brown
• 9 Wedge size will determine cooking time 7-19 minutes, use a slotted spoon to remove from oil, drain on paper towel
• 10 Season with fresh thyme, salt and pepper, serve with lime wedges

Sriracha Mayo Technique

• 1 Fill medium saucepan with 1" water, bring to boil, inset mixing boil on top of saucepan without touching water
• 2 Combine egg yolks, and 2 tablespoons water in the mixing bowl
• 3 Whisk constantly, over simmering water over medium-low heat until mixture begins to thicken, remove from heat
• 4 Add lemon juice, mustard, whisk to combine, then, while whisking, slowly pour oil into mixture
• 5 Add Sriracha, salt and pepper to taste