Crispy Fried Sweet Potato Fries

Wash the sweet potatoes thoroughly to remove any dirt from their surface.

Peel the skin off the sweet potatoes.

Slice the peeled sweet potatoes into thick strips. You can first slice them into thick pieces, then cut those pieces into strips. Ensure a firm grip as sweet potatoes can be hard to cut.

Place all the cut sweet potato strips into a bowl of clear water and let them soak to remove excess starch.

Prepare a wok with clear water and bring it to a rolling boil over high heat.

Once the water is boiling, add salt and then carefully add the sweet potato strips. Continue to boil for 1 minute.

After 1 minute, remove the sweet potato strips from the boiling water and drain them well.

Transfer the drained sweet potato strips to a clean bowl. Add a handful of potato starch and mix well to coat. Let it sit for 30 seconds to 1 minute to allow the sweet potatoes to re-moisten.

Repeat the coating process two more times: add another handful of potato starch, mix, and let it sit for 30 seconds to 1 minute. This ensures a thick, even coating for maximum crispiness.

Heat cooking oil in a wok to 160-170°C (320-338°F). It's crucial for the oil to be hot enough to prevent the starch coating from falling off.

Carefully add the coated sweet potato strips into the hot oil in small batches. Do not overcrowd the wok. Fry for approximately 5-7 minutes over medium-low heat, maintaining a stable oil temperature.

As the sweet potatoes are almost done, they will float and become lighter. Increase the heat to high for the last 20 seconds to achieve extra crispiness.

Remove the fried sweet potato fries from the oil and drain any excess oil.

Optionally, sprinkle with plum powder or salt to taste while still hot. Toss gently to coat evenly.