METHOD
Adam’s notes
Sweet potato flour is sometimes sold as ‘tapioca flour’. It’s available from Asian grocers. The Taiwanese variety is a coarse-textured but light flour that gives the characteristic crumbly texture to this dish. You could substitute cornflour or rice flour but it won’t quite be the same.
When deep-frying, skimming oil is a really important step that many people overlook. It preserves the oil by keeping it clear, and stops burnt flavours creeping in to later batches.
This recipe is from Adam Liaw’s Asian Cookery School, available now from Hachette Australia.