Curried Macaroni Crisps

• 2 cups elbow macaroni
• vegetable oil for deep-frying
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1/4 teaspoon cayenne
• 2 teaspoons Oriental sesame oil

1. In a large saucepan of boiling salted water cook the macaroni until it is tender and drain it very well (do not rinse it).
2. Spread the macaroni out in a well-oiled jelly-roll pan and let it cool, tossing it to coat it with the oil in the pan.
3. In a kettle fry the macaroni in batches in 1 inch of 350F.
4. vegetable oil for 2 minutes, or until it is pale golden, and transfer it with a slotted spoon to paper towels to drain.
5. In a small bowl combine well the curry powder, the salt, and the cayenne.
6. In a bowl toss the macaroni with the sesame oil, add the curry mixture, and toss the mixture well.

elbow macaroni, vegetable oil, curry powder, salt, cayenne, sesame oil

Taken from www.epicurious.com/recipes/food/views/curried-macaroni-crisps-10744 (may not work)