300 grams (0.66 lb) 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.
Taste: Sweet and crispy.