Candied Yams (Basi Shan Yao)
Cut Chinese yam into chunks and deep-fry until cooked through. Caramelize with white sugar to create signature sugar threads, then sprinkle with sesame seeds.
Ingredients
Chinese yam (peeled, cut into angled chunks)
200 g
granulated sugar
75 g
sesame seeds
5 g
Instructions
1
Fry the yam
Peel the yam and cut into angled chunks. Deep-fry in warm oil until light golden, then remove.
2
Make the caramel
Pour off the oil. Add the granulated sugar to the wok and cook over low heat until it turns a caramel color. Add the yam and toss to coat evenly, then sprinkle with sesame seeds. Once the sugar has fully coated the yam, transfer to a serving plate. Serve with a small bowl of cold water; diners briefly dip each piece in the cold water before eating.
