Fried Sugar Taro
Fried Sugar Taro: Low Effort for a Sweet Reward
Fried sugar taro is the most famous snack coming out of Teochew. All Teochew restaurants serve this dish, and it has become a favorite of people from all over the country. Actually, fried sugar taro is a very simple dish to make on one's own, and most people find it easy to get right.
Why is it also called "fan sha taro"?
Fried sugar taro uses a special Teochew cooking method: white sugar is melted into a syrup, and then fried or cooked ingredients are dipped in this syrup. When it cools off and hardens, the syrup is like a layer of frost covering the ingredients.
In Teochew, the fried sugar method of making taro is traditionally called "fan sha". This name refers to the process of returning granulated sugar back to its original form. Fried sugar taro has the stickiness of taro and the texture of frosted sugar. With its crispy exterior and tasty insides, it is an exceptionally delicious snack.
Ingredients
- 2/3 pound (300 grams) taro
Seasonings
- 1/2 cup (100 grams) white granulated sugar
- appropriate amount of cooking oil
Cooking Directions
- Peel and wash taro. Cut into thin strips approximately 1/3 inch wide and 2 inches long.
- Heat pot. Add a bit of cooking oil. Place taro strips in pot and fry over medium heat until exterior turns golden brown. When they become brittle, scoop them out and strain away excess oil.
- Add 1/4 cup water to pot. Add white granulated sugar and stir-fry over medium heat. Fry until syrup bubbles. When it becomes thick, add taro strips. Immerse each taro strip in an even amount of syrup. When the syrup dries and the taro strips have a coat of frosty sugar, remove from pot, let air-dry, and serve.
Tips from Cantonese Master Chefs
- When making the syrup, maintain a 3:1 ratio of taro to white granulated sugar, and a 2:1 ratio of white granulated sugar to water.
- When stir-frying the syrup, you can coat the end of a chopstick with some of the syrup and place it in a water-filled bowl. If the syrup dissolves in the water, the syrup still needs some time. If the syrup turns into a paste-like mixture that sticks to the chopstick, then it is ready.