| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Chinese |
Chinese, Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 2 |
md |
Sweet potatoes |
| 1 |
pt |
Corn oil |
| 1/2 |
c |
Sugar |
|
|
Bowl of ice water |
| 1 |
c |
Flour |
| 1/2 |
c |
Cornstarch |
| 1 |
|
Egg |
| 1/2 |
ts |
Baking powder |
| 1 |
tb |
Corn oil |
|
|
Water |
INSTRUCTIONS
BATTER
Peel potatoes. Dice in 1-inch squares. Preheat wok. Pour in oil, reserving
2 tbs. Heat to 350 F. Dip potatoes in batter. Deep fry 3 minutes. Preheat
second wok or frying pan. Heat remaining 2 tb oil. Stir in sugar,
continuously whipping until sugar turns to light brown syrup. Put fried
potatoes in syrup to coat. Remove coated potatoes, dip in ice water and
place on hot, greased platter. Serve immediately.
BATTER: Mix all ingredients, except water. Gradually add water til mixture
is consistency of pancake batter.
Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: YEN CHING Comments:
SOUTH BRENTWOOD, ST. LOUIS
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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