Spam Fries

Fill a large stock pot halfway with Peanut Oil (to taste) and put on medium heat so that it reaches 185 degrees F (85 degrees C).

Remove Spam (1 can) from packaging and cut into thick matchstick pieces.

Place the spam in the fryer 5 or 6 at a time for a few minutes until they are crispy and golden brown. Let them drain on a paper towl.

For the Kaffi Lime Aioli sauce: Cut the center vein from Kaffir Lime Leaves (4) add coarsely chop. Add the kaffir leaves, Lemon (1) , and Mayonnaise (1/3 cup) to a food processor and blend until smooth.

Add Salt (1/2 tsp) , Freshly Ground Black Pepper (1/4 tsp) , Crushed Red Pepper Flakes (1/4 tsp) , and Garlic (2 cloves) and blend until smooth. Pass the aioli through a fine-mesh​ strainer, discarding any solids.

Whisk together Sriracha (1 Tbsp) , Ketchup (1/4 cup) , Garlic (1 clove) , Distilled White Vinegar (1 tsp) , and Freshly Ground Black Pepper (1/4 tsp) until smooth for the Sriracha Ketchup.

Combine Soy Sauce (1/4 cup) , Water (1 Tbsp) , Rice Vinegar (1 Tbsp) , Brown Sugar (1 Tbsp) , Fresh Ginger (1 tsp) , and Granulated Sugar (2 Tbsp) in a small saucepan.

Heat over medium heat. Cook, stirring occasionally, until the sugar is dissolved and the mixture has thickened enough to coat the back of a spoon. Set the Teriyaki Dipping Sauce aside.

Pair these three dipping sauces with your Spam Fries and enjoy!