Image Credit: tarasmulticulturaltable
The only way to make sweet potatoes better is by coating them in caramelised sugar. Mattang is a Korean sweet potato side dish or snack created by deep frying sweet potato pieces in oil and tossing them in a caramelised syrup.
To achieve the best results, we suggest keeping the sweet potatoes soft and fluffy while the caramel coating sweet and crackly — textures from the best of both worlds.
Try to make it yourself by following the Mattang recipe below!
- 500 g sweet potato
- cooking oil for deep-frying
- Some crushed nuts or roasted sesame seeds, to garnish
- 3 tablespoons sugar
- 1 tablespoon cooking oil
- Wash, peel and cut the sweet potatoes into bite-sized cubes. Soak in cold water for 40 minutes to remove starch.
- Drain the sweet potatoes and dry them thoroughly. (Water and oil don’t mix well!)
- Pour oil for deep-frying in a large pot on medium heat. Deep fry cubed sweet potatoes for 5- 8 minutes or until golden brown. Drain cooked sweet potatoes on kitchen towels to remove excess oil.
- For the syrup, add equal amounts of oil and sugar to a pan over medium heat. Stir until sugar dissolves and lower the flame to low. Add the sweet potatoes in and stir for 2 minutes.
As tasty as your matang looks right out the pan, be sure to let the sweet potatoes cool down first before consuming. Hot sugar can lead to serious injuries. Also, the longer you wait, the harder the outer layer of the sweet potato gets, so make sure to let the sweet potatoes cool to get a crunchier result.
If you’re too worried about hurting yourself in the kitchen, you can always head on to the foodpanda app and get a hot serving of Mattang delivered to you.
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