Sweet taro wedges. Chiuchow dessert taught by an acclaimed Chiuchow chef.  

Acclaimed Chiuchow chef ah Dee teaches to use Guangxi taro, cut with hob method, never like French fries.
Step 1
Peel skin off half the taro (best is from Guangxi), cut into pieces using hob method.
Step 2
Prepare hot oil, use medium heat to deep fry taro wedges until hard on the outside, turn up the
heat and fry till golden, set aside.
Step 3
Add 8-10 spoons sugar in wok, add half cup water, boil till big bubbles appear, sugar syrup thickens slightly.
Step 4
Remove wok from heat, add taro wedges, stir fry continuously, and fry till syrup turns back to regular sugar.
Step 5
Remove taro wedges and sieve away excess sugar.
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