Candied yam, or *Basi Shanyao*, is a beloved Chinese dessert renowned for its crispy exterior and melt-in-your-mouth sweetness. Mastering this dish requires precision to achieve the signature "silk-pulling" effect.
Begin by selecting fresh, firm yams. Peel and cut them into uniform 2-inch batons, ensuring even cooking. Parboil the yams in lightly salted water until tender but not mushy, about 5–7 minutes. Drain thoroughly and pat dry—this prevents oil splattering during frying.
Heat oil in a wok to 160°C (325°F). Deep-fry the yams in batches until golden and crisp, then drain on paper towels. In a separate pan, combine sugar (1:1 ratio with yams) and 2 tablespoons of water. Stir over medium-low heat until the sugar melts and turns a light amber color, avoiding burning.
Immediately add the fried yams to the caramel, tossing quickly to coat evenly. Serve hot on a pre-oiled plate to prevent sticking. For best results, enjoy while warm—the contrast between the crisp crust and soft, sweet interior is simply irresistible. This classic treat perfectly balances simplicity and elegance, making it a favorite at family gatherings.