The wok is perfect for making these sweet potato sticks. Its round, concave shape makes it ideal for deep-frying without wasting any oil. Sweet potatoes are easier to handle than white potatoes and they can he used in more and different ways. Their distinctive taste and texture make them ideal to eat as snacks or as an accompanient to any main course.
Peel and cut the sweet potatoes into strips about
Drain the sweet potatoes in a colander, then spin them dry in a salad spinner or pat them dry with kitchen paper, making sure they are as dry as possible.
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, fry half the sweet potatoes for 8 minutes. Remove the sweet potatoes with a slotted spoon and drain in a colander; then fry the second batch.
When you are ready to serve them, re-heat the oil until it is very hot again. Fry half the potatoes until they are crispy and golden brown. Remove and drain well on kitchen paper. Re-heat the oil until it is very hot, fry the other half and drain. Transfer the potatoes to a warm platter, toss with the salt, pepper and sugar and serve at once.
© 1996 Ken Hom. All rights reserved.