Candied Chinese Yam
A classic Shandong dessert. Yam is deep-fried until golden, then coated in caramelized sugar threads — sweet, fragrant, and crispy.
Ingredients
Chinese yam (washed, peeled, cut into irregular chunks, blanched in boiling water, then drained)
200g
Green and red shredded candied fruit (sprinkled on top for color)
As needed
Granulated sugar (for caramelizing the sugar threads)
40g
Peanut oil (for deep-frying and caramelizing the sugar)
500g (actual oil consumption: 75g)
Instructions
1
Fry the Yam
Wash and peel the Chinese yam, cut into irregular chunks, blanch in boiling water and drain. Fry in oil heated to about half-hot (approximately 150°C / 300°F) until golden brown, then remove and set aside.
2
Caramelize the Sugar
Leave a small amount of oil in the wok, add the granulated sugar, and heat slowly over low flame until it melts and turns golden with small bubbles.
3
Coat with Sugar
Quickly pour the fried yam into the wok and toss rapidly so that every piece is evenly coated with the caramelized sugar threads.
4
Plate the Dish
Transfer the sugar-coated yam onto a plate greased with sesame oil, sprinkle with the green and red shredded candied fruit, and serve. Serve with a bowl of cold water for dipping while eating.
