Shredded Yam with Crispy Threads (Fugu-style)

Shredded Yam with Crispy Threads (Fugu-style)

　　Shredded Yam with Crispy Threads In Fugu, people call potatoes "yam," not Dioscorea opposita. Peel and wash the potatoes, cut them into chunks with a diagonal cut, then deep-fry them in oil until golden brown and set aside. Heat a little oil in a wok over the stove, then add a large spoonful of white sugar. Keep stirring continuously with a spoon until the sugar melts into a syrup and turns slightly red. Immediately add the hot, fried potato chunks and quickly stir to coat them evenly with the syrup. Plate the dish and serve it while hot. Making this dish requires speed—the moment the sugar turns the right color, add the potatoes; if you’re too slow, the sugar will overcook and burn. Plating must also be done quickly; if delayed, the syrup will harden. Serve it promptly for eating—otherwise, the syrup will solidify, making it impossible to pull out the threads, and the potatoes will stick together into a solid lump that’s hard to pry apart. The same method can be used to make Shredded Sweet Potato with Crispy Threads. Making it with apples is slightly more complex: peel, slice, and core the apples, then coat them with batter and deep-fry them over high heat until golden. High heat is essential to cook the batter quickly while keeping the apple inside raw—this is known as “crispy outside, raw inside.” The subsequent steps are the same as for Shredded Yam with Crispy Threads.