Candied Potatoes with Spun Sugar (Basi Tudou)
Cuisine: Chinese
Cooking oil is what defines Candied Potatoes with Spun Sugar (Basi Tudou), a home vegetable dish.
Difficulty
3 / 5
★★★☆☆
Estimated Calories
1158 kcal
Ingredients
- Potatoes
- Cooking oil
- Starch
- White sugar
- Water
- Sesame seeds
Steps
- Peel the potatoes and cut into even chunks. Toss with starch (no water) so the starch coats the surface
- Heat the oil, add the potatoes and fry, turning slowly, for 5-7 minutes until a chopstick can pierce them
- Remove the potatoes and set aside in a large bowl
- Add water and white sugar to the wok and stir slowly in one direction until the sugar turns brown
- Return the potatoes to the wok, toss for 30 seconds and remove
- Plate the potatoes and sprinkle with sesame seeds
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Notes
Candied potatoes with spun sugar is a classic Shandong dish: golden in color with long threads of sugar, crisp outside and soft inside, sweet and fragrant. Potatoes are rich in carbohydrates and vitamin C for quick energy. The dish is somewhat challenging; beginners should watch the heat when cooking the sugar to avoid crystallizing or burning it. It takes about 30 minutes from prep to plate.
Estimated difficulty: ★★★
Estimated calories: 1158 kcal
Group: Candied potatoes
Calculation:
Per serving:
- Potatoes 2
- Cooking oil 300 ml (enough for the potatoes to float)
- Starch 30 g
- White sugar 120 g (use plenty, so the potatoes get a thick coat of syrup that pulls into threads)
- Water 100 ml
- Sesame seeds 5 g
- Don't fry the potatoes too long, or they won't hold their shape when you pull the sugar and plate them
- You can collect the leftover cooking oil back into an oil jar.