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Are these homemade or you mean from restaurants, I would think frying at a lower temperature would firm up the inside a little making them more crisp. Compared to only the outside being crisp and inside being paste.
Both.
I haven't had them in forever so they might be better now.
Or maybe I just haven't had some good ones.
But the way the fry is cut won't there always be much more paste than crisp?