Deep-Fried Carrot
Floss
Ingredients
1 lb (500 g) carrots
4 cups (1 litre) vegetable oil for deep-frying;
uses about 3 1/2 oz (100 ml)
6 1/2 tbsp (100 g) sugar
Directions
- Wash and shred the carrots.
- Heat the oil in a wok to about 340oF(170oC),
or until a piece of scallion green or
ginger sizzles and moves around when tossed
into the oil. Add the carrot shreds and
deep-fry until they turn reddish-yellow.
Remove and drain. Sprinkle with the sugar,
and serve.
