• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 10 large prawns, shelled but with tails intact
  • Oil for deep-frying
  • Seasoning (A):
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 1 tbsp cornflour
  • Ingredients (B):
  • 200g yam, cubed
  • 40g wheat starch (tang mein fun)
  • 50ml boiling hot water
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp Chinese five spice powder (ng hiong fun)
  • 40g shortening
  • 1/2 tsp salt
  • 1/2 tsp sugar


  1. Marinate prawns with seasoning (A) for 10-15 minutes. Leave aside.
  2. Steam yam pieces until soft then mash yam into a paste while still hot.
  3. Place wheat starch in a small bowl and pour boiling water into it. Immediately stir with a pair of chopsticks until it becomes a cooked dough.
  4. Combine yam paste with shortening, bicarbonate of soda, salt, five spice powder and sugar then add the cooked dough to mix.
  5. Knead into a smooth dough.
  6. Divide dough into equal portions and wrap around each prawn leaving the tail sticking out.
  7. Heat oil for deep-frying in a wok and deep-fry until golden brown and crispy. Drain on absorbent paper and serve hot immediately.

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