Ingredients
1 tin Gulong Luncheon Meat
4 tbsp cornstarch
3 cups oil for deep-frying
200g sugar
165g water
6g vinegar
2 tbsp grated Parmesan cheese
Method
1. Cut luncheon meat into thick strips.
2. Coat with cornstarch
3. Deep-fry in hot oil till firmed and crispy.
4. Dish up and drain well.
5. Put sugar into a pan, water and vinegar and bring to a boil into light golden brown syrup.
6. Reserve 1 big scoop syrup for later use.
7. Add crispy luncheon meat into the syrup and coat well.
8. Pour and swirl the reserved syrup from higher place onto greaseproof paper.
9. To form a very fine sugar candy shreds
10. Place the sugar candy on top of luncheon meat
11. Grate Parmesan cheese on top.
12. Sprinkle with crushed chili peppers and serve.
