240 g	Taro
160 g	Sugar
1/4 cup	Water
1 stalk	Spring onion (diced)

1. Peel and rinse taro, cut into 1cm x 5cm strips.
2. Heat 1/3 wok of oil, deep-fry taro strips in medium low heat until cooked through, remove and drain.
3. Heat 1 tablespoon oil in the wok, saute spring onion until fragrance, add 1/4 cup water and sugar, bring to the boil and cook until syrupy.
4. Transfer the fried taro to the syrup, mix together until well coated. Continue frying and tossing until the syrup turns crystallized. Remove and serve at once.

The crystallized sugar is obtained by tossing the taro strips in the light syrup until a sweet, crisp coating is formed while the taro is still soft.