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-> [Asian, Chinese, Ethnic, Potatoes, Side-dishes, Vegetables, Wok] -> [Glaceed sweet potatoes b1 Recipe] |
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Glaceed sweet potatoes b1
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Potatoes, Side-dishes, Vegetables, Wok |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| med | SWEET POTATOES | | 1
| pint | CORN OIL | | 1/2
| cup | SUGAR | | | BOWL OF ICE WATER | | | BATTER: | | 1
| cup | FLOUR | | 1/2
| cup | CORNSTARCH | | 1
| | EGG | | 1/2
| tsp | BAKING POWDER | | 1
| tbsp | CORN OIL | | | WATER |
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Procedures:
| 1 | Peel potatoes. | | 2 | Dice in 1-inch squares. | | 3 | Preheat wok. | | 4 | Pour in oil, reserving 2 tbs. | | 5 | Heat to 350°F. | | 6 | Dip potatoes in batter. | | 7 | Deep fry 3 minutes. | | 8 | Preheat second wok or frying pan. | | 9 | Heat remaining 2 tb oil. | | 10 | Stir in sugar, continuously whipping until sugar turns to light brown syrup. | | 11 | Put fried potatoes in syrup to coat. | | 12 | Remove coated potatoes, dip in ice water and place on hot, greased platter. | | 13 | Serve immediately. | | 14 | Batter: mix all ingredients, except water. | | 15 | Gradually add water til mixture is consistency of pancake batter. | | 16 | Temperature(s): hot effort: average time: 00:15 |
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