Sugar-coated Potatoes

This is Chinese sweet food, it looks like silk.

300 grams (0.66 lb) sweet potatoes (but not normal potatoes)
150 grams (0.33 lb) sugar
10 grams (2 tsp) water
100 grams (0.22 lb) dry cornstarch
500 grams (1 cup) cooking oil (only 1/5 to be consumed)


1. Peel the potatoes and cut them into cubes, 1 to 2 cm (0.4-0.8 inch) wide and 2 to 4 cm (0.8-1.6 inches) long. Mix in dry cornstarch to entirely coat the cubes.

2. Heat the oil to 180-200ºC (355-390ºF). Deep-fry the potatoes to a golden yellow color. Take them out and drain off the oil.

3. Put the water and sugar in a wok and cook on a low fire. When the sugar turns yellow and bubbles, quickly put in the deep-fried potato pieces and keep stirring and turning so that the syrup is evenly coated on the potatoes. Place in a pot which has been previously spread with some cooked oil. Now serve.

Note: Put along the dish next to a bowl of cold water. To eat, pick up a piece of potato and dip in the cold water to prevent scorching of the mouth.

Features: Golden yellow in color, crispy outside and soft inside, the potatoes display long golden threads as they are being picked up.

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