Crispy Yuca Sesame Moons with Warm Coconut Lime Sweet Chili Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and lightly grease a baking tray or line it with parchment paper. Bring a large pot of water to a boil.

2. 2

   Add the yuca to the boiling water with half of the salt and cook for 18 to 22 minutes, until tender but not falling apart. Drain well and remove any tough central fiber still visible.

3. 3

   Place the cooked yuca on a board and cut into large pieces. Flatten each piece with the bottom of a glass or a spatula to form thick half-moons or rounds about 1.5 cm thick.

4. 4

   In a small bowl, mix 15 ml (1 tbsp) olive oil, garlic powder, sweet paprika, and the remaining salt. Brush or rub this mixture over both sides of the flattened yuca.

5. 5

   Spread the sesame seeds on a plate and press each yuca piece onto the seeds so they stick to the surface. Arrange the pieces on the tray and drizzle or brush with the remaining olive oil.

6. 6

   Bake at 220 °C / 425 °F for 15 minutes. Carefully flip the yuca moons, return to the oven, and bake for 8 to 10 minutes more, until golden and crisp at the edges.

7. 7

   Meanwhile, make the dip. In a small saucepan over medium-low heat, warm the coconut milk with the sweet chili sauce, lime zest, and lime juice for 2 to 3 minutes, without letting it boil hard.

8. 8

   Dissolve the cornstarch in the water and add it to the saucepan, stirring constantly for 1 to 2 minutes until the dip thickens slightly and becomes silky. Add the chili flakes, if using, and mix well.

9. 9

   Remove the dip from the heat and stir in half of the chopped chives. Taste and adjust salt if needed.

10. 10

    Serve the crispy yuca moons hot with the warm dip on the side and finish with the remaining chives on top.