SPAM FRIES – crispy breaded meat fries | You Made What?!

SPAM FRIES – crispy breaded meat fries | You Made What?!

July 18, 2019 100 By William Morgan


Greetings my beautiful lovelies! Hello! It’s Emmy. Welcome back! Today, I’m going to be making
SPAM fries. Yes — SPAM, the infamous…
potted meat.
Now I’m carrying the cans of 25 percent less sodium because after tasting many many many flavors
I’ll put the link there or there if you missed that tasting; I found this one to be the most palatable because SPAM is very very salty.
It is canned ham after all.
Although many of you would argue that it it’s not ham at all, it is SPAM — and you’re right
It’s SPAM.
Because SPAM comes in a can it is shelf stable and it is a very handy way to have some meat on hand
so as a consequence to wars, spam has been brought to other cultures including Hawaii, the Philippines, Guam and
It’s now become part of the diet and part of some traditional recipes
So besides doing a spam taste test, I’ve also made spam musubi and I also put that link down below in case you’re interested
But today I’m going to be making the spam fries as in
matchstick deep-fried pieces of spam *giggles*
So the first time actually saw this type of breaded
spam fry, I saw it on Facebook and saltbae shared it.
You know.. Saltbae?
And it was for a poke’ joint that serves this along with the Poke.
So when I saw this version I said well that might actually taste good. So here I am to do a little dupe
So like I’ve said I’ve got the SPAM
25% less sodium this is the one I prefer because the other ones I just find way too salty
I’ve also used SPAM recently in my budaejjigae video if you missed that I also put the link down below
that is army base 2 which has SPAM and
American cheese and
sausages in this great cauldron of bubbling hot chili paste
It’s delicious. Alright, let’s get back to SPAM fries, shall we?
The first thing you need to do is get the SPAM out of the can
There is a kind of technique for it lift this up
there is our beautiful potted meat and the can
Smells like
Potted meat. Smells kind of porky, cooked, hammy
Smoky and it’s a pretty tight fit
But if you look carefully there was a slight taper to the can so you can indeed get it out
So what you do is you get a little shake and squeeze. See, squeeze it
*struggles* and the meat
will come out.
One nice piece like that. In the Facebook video
there was a nice little contraption that they used to slice this very perfectly into little
Matchsticks. Because of the nature and texture of this meat, it likes to stick to the blade of a knife
So the gadget they used had these tightly drawn wires that cut through the meat. Today,
I’m going to use a little trick using some unflavored a dental floss
This is a trick that my mom taught me to cut Zongzi which are those kind of Chinese sticky rice tamales and they’re wrapped in
bamboo leaves and then our type of string but you can use that same piece of string to cut the tamale as well and a
Chinese tamale or a Zongzi.
Which also has a similar very kind of dense texture to it
And it’s really difficult to cut with a knife because it’s so sticky. So that’s where the dental floss comes in
This is a bit of experiment
I’ve never made these SPAM fries before and I’m curious to see how well this dental floss technique will work. So I’m gonna use —
Oops!
— this much. This is probably about 24 inches.
So what my mom would do is she would take one piece of dental floss and put it in her mouth and then use the
string and wrap it around the Zongzi and then pull on it. In this case,
I’m going to use the dental floss kind of like I’m flossing my teeth —
wrap it around my fingers and try to slice it this way. It should give me a nice clean cut
This is also how you cut
slabs of clay.
Yoop.
Ceramicists out there.
All right.
Boom.
Now on this side, it wasn’t as straight as I would like it. It works pretty well.
It’s hard to keep the tension though, that’s for sure.
And then once you get to the bottom,
it’s tricky. So it kind of works.
Just got to finish it with the knife.
So yeah, it’s not very straight.
So dental floss works, but not that well, so let’s just use our knife, shall we? And I’m making about quarter inch slices here.
So that’s gonna be a dud because my dental floss didn’t cut it straight, but at least I know right?
Okay.
Yeah, just use a knife. So I’m going to now take these slices and stack these up. I’m making these very…
skinny because again SPAM is very salty.
Here, I’ve got some flour and now I’m going to dredge
my SPAM pieces carefully in the flour. This will help the egg wash adhere. Now, we want to be gentle here
We don’t want to break the SPAM sticks
So now while they’re getting friendly in the flour crack an egg.
Beat dat up — and I’m going to pepper that.
No need for any salt just pepper. In this dish, I’m going to put my panko, my bread crumbs.
Shake some of the excess flour off;
and place our sticks in there.
Okay coat them in the egg wash….
and then into the bread crumbs.
I guess it’s just a matter of just getting your hands dirty, isn’t it?
I think if you know you’re a pro you would do this egg wash part with one hand and then you would roll them in
the breadcrumbs with your other hand, you know if you had some forethought and some experience,
which I clearly don’t.
So now that I’m looking at this – the scale of my panko bread crumbs
are a bit big so I’m going to combine it with a little bit of regular bread crumbs as well.
Maybe half in half cause I really want these to be nicely coated.
But I want them to be completely coated. So I’ve seen other recipes for spam fries, but they just required the
SPAM to be deep-fried naked with no crunchy coating so
When I saw it had a coating on it, that’s for me.
That’s for me. Not only for the texture but for the salt absorption.
Yes.
Swab the decks clean.
Got myself a baking tray with a rack and a piece of paper towel. And that’s what I’m gonna drain these sticks.
So my oil is about 350. I’m gonna go ahead and place my fries.
Here we go!
Yes, nice sizzle.
Just gonna put a few in, I don’t want this to be too crowded
otherwise the oil temperatures gonna drop too much.
Fry, baby, fry!
Look at that — gorgeous!
Drain that there. The spam is already cooked so we don’t have to worry about the inside being
underdone. So the key for deep fat frying is make sure your oils at the right temperature. Too cold
your food will take longer to cook and it wouldn’t be much greasier.
It will suck up more oil.
Also when dropping things in hot oil you want to place things kind of away from you?
So if it’s spatters, it’s batters away from you.
It’s also a good idea to make sure whatever you’re putting in. Your oil is dry. If it’s wet?
Disaster. Recipe for disaster
Water and hot oil do not mix. It’s a good way to give yourself a very bad burn
It’s already coming to a golden-brown. These are gorgeous!
I love this tool, by the way. It’s called a spider. I picked it up at my
Asian market, it’s really great for making dumplings, pasta, deep frying.
Love it. I believe it was my fried bread recipe, someone asked in the comments section. What do you do with the leftover oil?
So depending on what you fry
You can definitely reuse it will allow it to cool strain it and you can use it again.
If you’ve cooked something that has a lot of flavor, say
like fish or something?
You may not want to use it again to fry something
Light like fry bread because it will impart some of that fishy flavor into the fry bread or something sweet. For example
So if you have some cooking oil that you used to make fried chicken
You probably don’t want to use that same cooking oil to make donuts. Unless you want Fried Chicken donuts. Nice
You’re set. So you can use your cooking oil a couple times and after that
it’s pretty spent and then what I do is once it’s cooled we bottle it up and we take it to our recycling center and
Recycle it. It’s always good to have a lid on hand when you’re dealing with lots of hot fat
So if you have a fire you can squanch it with the lid
I’m gonna move this out of the way squanch it. Have you heard of that word before? I haven’t.
Those are gorgeous. Oh yeah!
I’ve washed and dried my can out and I’m gonna use a little bit of wax paper
Make a little nest boy then put the fries in there like that. Crunchy crunchy hottie hottie. Yes, baby
Here are my spam fries super stinkin’ cute in the can, they’re still warm and toasty. Love how these turned out!
Can’t we taste them? Let’s taste one plain first before I have any accompaniments. Oh and it looks gorgeous
Crunchy coating, light. Here we go. Itadakimasu.
Delicious it’s like a processed meat ham version of ebi-fry.
Ebi-fry is breaded shrimp that you can find in Japan.
It’s kind of like tempura, but tempura is battered —
it’s in a wet batter and fried and ebi-fry is a dry panko bread crumb coating fry.
So that’s what this is like, but it’s delicious.
It’s a lot like mozzarella sticks — it has that great crunchy coating on the outside.
This is a little bit crunchier than the mozzarella sticks, because we use some of that panko but mixed with the regular breadcrumbs
it’s very reminiscent of that. The SPAM inside is nice and juicy and tender;
it’s just a little bit salty;
but the breading does kind of cut down the salt a bit
Because this is so salty, I think this would go really well with a sweet dipping sauce
Maybe like a honey mustard or something like that
I’m going to try some okonomiyaki sauce aka tonkatsu sauce, which is often served with
Breaded pork cutlets which is called tonkatsu in Japan. So I’m going to try some of that that has some five-spice in it
It’s sweet. For every toddler’s favorite — ketchup. I’ll put that there. I’m going to try a little mayo. This is Kewpie mayo
I am almost out.
And squirt some of that on there.
French fries in Belgium is always served with mayo and then I’m gonna have a little bit of my favorite sauce, Sriracha number one!
Let’s try tonkatsu!
Mm!!
Great combination. Very reminiscent of tonkatsu which has this panko breading as well.
This is more smoky and salty, of course because it’s spam but very reminiscent flavor combination in kind of a new form.
Great, still very salty.
We’re just gonna have a few sticks, right?
Alright, let’s try the ketchuppp! My ketchup, but I should have shaken my ketchup. Look at separate
So when it has like ketchup blood like that, not so into that. Alright, let’s give that a go
Mmm, hmm
That combination is really great as well
Again, it triggers those little memories in your mind of like mozzarella sticks, ketchup, bar food, crunchy deep-fried.
Mm-hmm!
The delivery mechanism
In terms of the stick is very pleasurable too and in terms of the dipping and crunching and getting way too much
Yes
I’m not a huge fan of spam but spam fries. I’m liking it
Alright now let’s try it with some mayo
You mayo-phobic people don’t look!
Mm-hmm
Now that kind of pushes us towards tartar sauce and
fish sandwich.
Not to me as
successful as the first two dipping sauces, but it isn’t that interesting that flavored deep-fried combination with the Mayo reminds me of
fillet fish but that’s not what I’m having
To me, it does not work as well as the other two. There’s not enough sweetness and kind of variety
To hold up to the spam fry. It’s okay. Let’s try the sriracha.
That’s pretty good.
Smoky, garlicky, a little bit of fire delicious. Let’s mix those two together. We have a spicy mayo now
That also is very good
That kind of enriches it mixing the two together
Enriches the sauce and doesn’t make it as spicy. I actually think I like the straight-up sriracha better
But if you’re into spice mayo’s, yeah.
I don’t know they’re all successful, but I think I’m favoring the ketchup and tonkatsu.
It’s more kind of a relatable flavor combination to me with this breaded
MEAT STICK! I’ve now consumed four sticks of spam without even knowing it because they’re covered in a crunchy delicious
coating and served with
Delectable sauces. So if you wanna consume more spam, this is how to do it
Now if Winston’s around we gotta shake them off
Speaking of Winston if you haven’t picked up your official Winston t-shirt
You’ll find the link down below. Do so shortly because it’s only running for a limited time only.
Show your love for the creme. All right. Thank you guys so much for watching. I hope you guys enjoyed that one
I hope you guys learned something. If you make this recipe, please share it with me on social media so I can see your lovely
results or disasters. I want to see them all and yeah, share this video with your friends.
Follow me on social media and I shall see you in my next video. Todaloo, take care. Bye!