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 Wash and peel the sweet potatoes.
Cut into 2 1/2 by 3/4 inch by
3/4 inch (6 cm by 2 cm by 2 cm)
strips. - Heat the oil in a wok to 350oF(175oC),
or until a 1-inch (25 mm) cube
of day-old bread browns in 1 minute
when dropped into the oil. Add
the sweet potatoes, and deep-fry
until brown.
- Pour out the oil and add 9 oz
(250 ml) of water to the wok.
Add the sugar and cook, stirring,
until it dissolves. Then add the
honey and cornstarch. Cook, stirring,
until thickened. Add the sweet
potatoes and stir so each piece
is coated with the syrup. Place
on a plate, sprinkle with the
haw jelly, and serve.
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