水晶南瓜与番薯PUMPKIN AND SWEET POTATOES IN CRYSTAL SUGAR

把南瓜及番薯切任何形状。Cut pumpkin and sweet potatoes into desired shapes and sizes.

用水浸泡番薯10-15分钟，然后滴干。Soak sweet potatoes in a bowl of water for 10-15 minutes. Drain and patdry completely.

把南瓜和番薯沾混合的粉料，甩掉额外的沾粉。Toss pumpkin and sweet potato in tapioca and rice flour mixture. Shake off any excess flour.

以热油炸至熟透，用纸巾吸干油。Deep-fry in hot oil till cooked through. Dish out onto pieces of crushed kitchen paper towels.

留1汤匙炸油在锅，把细糖和水加入，小火煮成糖焦。Leave 1 tbsp oil in the wok. Add in castor sugar and water. Cook over low heat gradually to caramelise the sugar.

把炸好的南瓜和番薯加入搅拌至结晶状即可盛出。Add all pre-fried pumpkin and sweet potato pieces into the syrup. Stir until well coated with the syrup and the sugar crystallise. Dish out and serve.