Deep-Fried Carrot Floss

Ingredients： 
1 lb (500 g) carrots
4 cups (1 litre) vegetable oil for deep-frying; uses about 3 1/2 oz (100 ml)
6 1/2 tbsp (100 g) sugar  
 

Preparation：
Wash and shred the carrots.

Heat the oil in a wok to about 340oF(170oC), or until a piece of scallion green or ginger sizzles and moves around when tossed into the oil. Add the carrot shreds and deep-fry until they turn reddish-yellow. Remove and drain. Sprinkle with the sugar, and serve.