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Fried sweet potato coated in hot caramelized sugar that stretches into thin threads — a classic dessert from Northern China.
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Named "bassi" (drawing threads) for the way the hot syrup stretches into strings when the dish is lifted. Dipping each piece in cold water instantly hardens the syrup into a crackling shell — part of the fun of eating it.
Cut the sweet potato into rough chunks and coat with potato starch.
Deep-fry at 170°C until golden brown; remove.
In a separate pot, heat the sugar and 2 tbsp water over medium heat.
Once the sugar melts and turns amber and syrupy, reduce to low heat.
Add the fried sweet potato and toss quickly to coat.
Sprinkle with white sesame seeds and serve immediately with a bowl of ice water for dipping while hot.