In a blender, combine the peeled potatoes and water; blend until smooth with no lumps.
Pour into a microwave-safe bowl and microwave for 5 minutes, stopping every 30 seconds to stir thoroughly (the constant stirring creates the chewy texture).
Transfer the thickened potato paste to a bowl, add the salt and tapioca starch, and mix until it forms a thick, stretchy dough.
Scoop the dough into a piping bag.
Heat neutral oil in a deep pan; pipe the dough directly into the hot oil in short strips, a few at a time so they don't stick.
Fry until golden brown, about the colour of a crispy hash brown.
Remove and drain on paper towels.
Make the sauce by mixing the mayonnaise, sriracha, and plum syrup until smooth.
Serve hot.
Viral Korean street-food snack by @esyfilms. Real potatoes + tapioca starch give a crisp shell and a chewy, stretchy centre.
