Heat 4 tbsp oil and saute shallots till crisp. Remove and leave the oil in the wok. Add dried prawns and saute till fragrant. Remove and set aside for garnishing.
Add 2 tbsp oil to the remaining oil in the wok, add yam and stir fry well. Mix in water and bring to a boil. Add in (B) and seasoning and cook till batter is fairly thick. Pour thick batter into a well-greased 25cm round tray.
Steam till kuih is set and cooked through. Leave aside to cool, then garnish and cut into diamond shapes.