Sweet Potatoes in
Syrup
Ingredients
1 lb (500 g) sweet potatoes
2 cups (500 ml) vegetable oil for deep-frying;
use about 3 1/2 oz (100 ml)
5/8 cup or 10 1/2 tbsp (150 g) sugar
2 tbsp (50 g) honey
2 tbsp cornstarch (corn flour), dissolved
in 2 tbsp water
2 oz (50 g) haw jelly, diced
Directions
- Wash and peel the sweet potatoes. Cut
into 2 1/2 by 3/4 inch by 3/4 inch (6
cm by 2 cm by 2 cm) strips.
- Heat the oil in a wok to 350oF(175oC),
or until a 1-inch (25 mm) cube of day-old
bread browns in 1 minute when dropped
into the oil. Add the sweet potatoes,
and deep-fry until brown.
- Pour out the oil and add 9 oz (250 ml)
of water to the wok. Add the sugar and
cook, stirring, until it dissolves. Then
add the honey and cornstarch. Cook, stirring,
until thickened. Add the sweet potatoes
and stir so each piece is coated with
the syrup. Place on a plate, sprinkle
with the haw jelly, and serve.
