How to make it

1. Make the garlic soy aioli by adding all the sauce ingredients from garlic cloves  to chopped parsley in  a bowl and whisk together well until smooth. 

   

2. Cut up the cassava into sticks or wedges, removing all the skin, then rinse and place in a pot with salt, sugar and fill halfway with water. Bring pot to a boil and cook until the cassava is tender then drain the water, about 20-30 minutes. When they are tender, take out, let cool and dry before frying. 

   

3. Heat grapeseed oil in a large deep pan. When hot, begin to fry the cassava pieces a few at a time. Fry for 3-5 minutes until golden brown and crispy. 
4. Swirl the Lee Kum Kee Soy Sauce Premium on the top of the aioli. 
5. When cassava fries are finished frying, take out and immediately season with sea salt then let cool. Serve right away.