Sweet Potatoes in Syrup

Ingredients:

1 lb (500 g) sweet potatoes
2 cups (500 ml) vegetable oil for deep-frying; use about 3 1/2 oz (100
ml)
5/8 cup or 10 1/2 tbsp (150 g) sugar
2 tbsp (50 g) honey
2 tbsp cornstarch (corn flour), dissolved in 2 tbsp water
2 oz (50 g) haw jelly, diced


Directions:

1. Wash and peel the sweet potatoes. Cut into 2 1/2 by 3/4
inch by 3/4 inch (6 cm by 2 cm by 2 cm) strips.

2. Heat the oil in a wok to 350oF(175oC), or until a 1-inch
(25 mm) cube of day-old bread browns in 1 minute when dropped
into the oil. Add the sweet potatoes, and deep-fry until brown.

3. Pour out the oil and add 9 oz (250 ml) of water to the
wok. Add the sugar and cook, stirring, until it dissolves.
Then add the honey and cornstarch. Cook, stirring, until
thickened. Add the sweet potatoes and stir so each piece is
coated with the syrup. Place on a plate, sprinkle with the
haw jelly, and serve.


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