Chinese Yams in Spun
Syrup
Ingredients
1 lb (500 g) Chinese
yams (or sweet potatoes)
3 cups (750 ml) vegetable oil for deep-frying;
uses about 2 1/2 oz (75 ml)
5/8 cup (150 g) sugar
Directions
- Wash, peel and roll-cut the yams into
pieces. Soak in boiling hot water and
remove immediately.
- Heat the oil in a wok over medium heat
to about 250oF(120oC), or until small
bubbles appear around a piece of green
leaf tossed into the oil. Add the yams
and deep-fry until cooked or brown.
- Pour all but 2 tbsp of the oil out of
the wok. Turn the heat to low and add
the sugar, stirring constantly until it
dissolves. Cook until the syrup caramelises
and turns light brown. Immediately add
the yams and remove wok from the heat.
Quickly toss the yam pieces so they are
well-coated with the syrup, which will
spin a thread. Place on a plate and serve
immediately. Dip each piece in cold water
to cool it enough to eat.
