📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, Ba Si Di Gua is a spectacular dessert that transforms humble tubers into shimmering, amber-coated jewels. The name 'Ba Si' literally translates to 'pulling silk,' referring to the dramatic threads of spun sugar that form as you lift a piece from the plate. It offers a captivating contrast of textures: a shattering, glass-like sugar shell giving way to a fluffy, steaming hot center.
🥗 Ingredients
Main Ingredients
- 500 grams Sweet Potatoes (peeled and cut into 1.5-inch irregular chunks (rolling cut))
- 1/4 cup Cornstarch (for dredging)
- 3 cups Vegetable Oil (for deep frying)
The Sugar Syrup
- 150 grams Granulated White Sugar (fine crystals work best)
- 1 tablespoon Vegetable Oil (neutral oil like canola or peanut)
- 1 tablespoon Water (to help dissolve the sugar initially)
Garnish and Serving
- 1 teaspoon Toasted White Sesame Seeds (for a nutty crunch)
- 1 bowl Ice Water (essential for setting the sugar at the table)
- 1 teaspoon Neutral Oil (to grease the serving plate)
👨🍳 Instructions
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1
Prepare the sweet potatoes by using a 'rolling cut' (cut at an angle, rotate the potato 90 degrees, and cut again) to create more surface area for the sugar to cling to.
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2
Lightly coat the serving plate with a thin film of oil. This is a crucial step to prevent the candied potatoes from sticking to the dish permanently.
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3
Place the sweet potato chunks in a large bowl and mist them lightly with water, then toss thoroughly with cornstarch until every piece is evenly coated in a thin white veil.
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4
Heat 3 cups of oil in a wok or deep saucepan to 325°F (160°C). Carefully add the sweet potatoes in batches to avoid overcrowding.
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5
Fry the sweet potatoes for about 5-7 minutes until they are tender inside (test with a toothpick) and the exterior is slightly golden. Remove and drain on paper towels.
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6
Increase the oil temperature to 375°F (190°C). Return all the sweet potatoes to the oil for a second 'flash fry' for 30-60 seconds until the edges are crispy and deep golden brown. Drain again.
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7
Clean the wok or use a clean non-stick skillet. Add 1 tablespoon of oil, 1 tablespoon of water, and the sugar over medium-low heat.
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8
Stir constantly with a spatula. The sugar will first melt into a clear syrup, then start bubbling with large, slow bubbles.
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9
Watch the color intently. As the bubbles become smaller and more frequent, the syrup will turn a light straw color, then a deep amber (resembling the color of honey).
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10
Immediately turn off the heat once the syrup reaches a rich amber color and smells slightly toasted. If it smokes, it is burnt.
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11
Quickly dump the fried sweet potatoes into the syrup. Toss rapidly and gently to ensure every piece is fully encapsulated in the molten sugar.
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12
Sprinkle the toasted sesame seeds over the mixture during the final toss.
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13
Transfer the potatoes to the greased plate immediately. Work quickly as the sugar begins to harden within seconds.
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14
Serve the dish immediately alongside a bowl of ice water. When eating, dip a piece into the ice water to snap the sugar threads and cool the exterior into a crunchy shell.
💡 Chef's Tips
Always grease your serving plate and chopsticks with oil before the sugar is ready to prevent sticking. The secret to the 'silk' is the temperature of the sugar—if it’s too cold it won't pull, if it's too hot it will burn and taste bitter. Use a non-stick pan for the sugar syrup if you are a beginner; it makes controlling the caramelization much easier. Do not skip the second fry; it ensures the potato stays firm enough to hold the heavy sugar coating without becoming mushy. Clean your wok immediately after by boiling water in it to dissolve any hardened sugar.
🍽️ Serving Suggestions
Serve with a bowl of ice-cold water to dip each piece into for the perfect 'crunch'. Pair with a pot of strong Oolong or Pu-erh tea to balance the intense sweetness. This dish is traditionally served at the end of a multi-course Lu-style banquet. Accompany with light, citrusy fruits like pomelo or orange slices to cleanse the palate. For a modern twist, serve with a small scoop of vanilla bean ice cream.