Lamplight Sweet Potato Chips
Slice red-fleshed sweet potatoes and deep-fry until reddish-brown, then dress with a red oil and sugar sauce. The finished dish glows golden-red, thin enough that when held to a lamp, its light shines through.
Ingredients
red-heart sweet potato
300 g
alum (for soaking in water)
2 g
fine salt (for soaking and seasoning)
2 g
MSG
1 g
sugar
2 g
chili oil
40 g
vegetable oil (actual consumption)
60 g
Instructions
1
Slice and Soak
Wash the red-heart sweet potatoes and cut into rectangles 7 cm long and 5 cm wide, then use a knife to cut into slices 1 mm thick. Place the slices in alum water and soak for 20 minutes, then remove and transfer to salt water and soak for 30 minutes. Remove and let the surface moisture dry off.
2
Fry
Place a wok over high heat, add the vegetable oil and heat to about 60% hot. Add the sweet potato slices and deep-fry until they turn brown-red and the moisture has dried out. Remove and drain the oil, then arrange the slices on a serving plate.
3
Season and Serve
In a small bowl, combine the chili oil, fine salt, MSG, and sugar to make a sauce. Pour the sauce evenly over the sweet potato slices on the plate and serve immediately.
