潮州反沙芋
Crispy outside and tender inside, perfectly sweet. Chaoshan-style sugared taro, with icing sugar crystal coating each fry, creating a delicate sandy texture that melts in your mouth.
Ingredients
6 items- Taro 500g
- White sugar 150g
- Water 50ml
- Cooking oil for deep frying
- White sesame seeds a pinch
- Chopped scallions a pinch
Nutrition
Steps （6 steps）
Wear gloves, peel taro, cut into 1cm-thick, 5cm-long strips. Rinse with water to remove surface starch, drain well.
Heat oil in a pot to 160°C (bubbles around chopsticks). Fry taro strips over medium heat for 4-5 minutes until golden and crispy. Drain.
In a nonstick pan, combine sugar and water. Cook over medium-low heat, stirring until sugar dissolves. Continue until syrup thickens and turns from big bubbles to small bubbles, slightly yellow.
Turn off heat immediately, add fried taro. Stir quickly to coat each strip evenly with syrup.
Keep stirring as temperature drops. Syrup will turn white and crystallize into a sandy coating. Stir until all taro is covered and separate.
Garnish with sesame seeds and scallions if desired. Serve hot or cold.
Tips
Do not overcook syrup or it becomes caramel. Ensure taro is dry before frying to avoid splattering. Stir constantly during sanding to prevent clumping. Add more sugar for sweeter result.
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