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Cooking with Beer: Thai-Style Street Fries with Hoisin, Sriracha, Hoppy Mayo, and Crushed Peanuts

All hail the crispy-fried potato—especially when a splash of pale ale joins the bright, spicy flavors of Thailand in this unusual take.

Christopher Cina Jun 25, 2023 - 3 min read

Cooking with Beer: Thai-Style Street Fries with Hoisin, Sriracha, Hoppy Mayo, and Crushed Peanuts Primary Image

Photo: Christopher Cina

SERVES: 3–4

  • 1 egg
  • 1½ tsp lemon juice
  • 2 Tbs (30 ml) American pale ale
  • ¾ cup (177 ml) canola oil
  • ¼ tsp Tabasco
  • 2 lb (907 g) frozen French fries
  • 3 Tbs (45 ml) hoisin sauce
  • 3 Tbs (45 ml) sriracha sauce
  • 10–12 slices fresh chiles, such as Thai bird’s eye chiles
  • 12 cilantro leaves
  • 3 Tbs (45 ml) crushed roasted peanuts
  • Salt

Break the egg and separate the yolk from the white. Reserve the egg white for another use. Place the egg yolk in a small mixing bowl with the lemon juice and pale ale. Whisk the egg-yolk mixture for one minute, until it becomes light and frothy.

In a slow, thin, steady stream, whisk the canola oil into the egg-yolk mixture until mayonnaise has formed. Add the Tabasco and a pinch of salt and mix well. Hold in the refrigerator. (If you are concerned about raw egg yolk, you can make much the same recipe by using ¾ cup/177 ml of store-bought mayonnaise and adding the beer, lemon juice, Tabasco, and salt.)

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