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
Instructions
- Marinate prawns with seasoning (A) for 10-15 minutes. Leave aside.
- Steam yam pieces until soft then mash yam into a paste while still hot.
- 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.
- Combine yam paste with shortening, bicarbonate of soda, salt, five spice powder and sugar then add the cooked dough to mix.
- Knead into a smooth dough.
- Divide dough into equal portions and wrap around each prawn leaving the tail sticking out.
- Heat oil for deep-frying in a wok and deep-fry until golden brown and crispy. Drain on absorbent paper and serve hot immediately.
