Ho-Ho-Hot Luncheon Meat Fries

Serving 4 pax
Preparation Time 30 minutes
Skill Easy

2 cans Tulip Pork Luncheon Meat (340g variant)
10g Seaweed Flakes or Powder
Oil for deep-frying
½ cup Japanese mayo
20g Wasabi (Adjust to taste)
2 tbsp Honey (Adjust to taste)
1 tbsp Light Soy Sauce
Juice from ½ a lemon

  1. Cut Tulip pork luncheon meat into strips, like thick cut fries.
  2. Deep-fry or air-fry luncheon meat until crispy. Set aside on paper towels.
  3. Toss and coat luncheon meat fries in seaweed flakes or powder.
  4. For wasabi mayo, mix in a bowl: Japanese mayo, wasabi, honey, soy sauce and lemon juice. Adjust amount of wasabi to taste.
  5. Serve luncheon meat fries with wasabi mayo.
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