Crispy Korean Potato Fries

PREPARATION

1. In a bowl, add 2 tablespoons mayonnaise, 1 tablespoon sriracha sauce, and 1 teaspoon plum syrup. Mix well and keep aside.
2. Cut the 250 grams potatoes into small pieces.
3. Transfer them to a blender, add 130 milliliters water. Blend until smooth.
4. Pour the mixture into a jug and microwave for 30 seconds. 
5. Remove, stir well, and repeat this process about 10 times until the mixture thickens.
6. Then, add 50 grams corn flour and whisk well until there are no lumps.
7. Add 1/2 teaspoon salt and whisk well.
8. Heat enough oil in a skillet. Transfer the mixture to a piping bag and pipe it into the hot oil. Deep fry until golden brown and crispy. Drain on absorbent paper.
9. Serve with the prepared dip.