To pave the way for a hearty main meal, first serve these light, fresh appetisers with Oriental appeal. This recipe was first published in Amy Beh’s column, Cook’s Nook.
- 160g yambean (sengkuang)
- 1tbsp cooking oil
- 1tbsp sesame oil
- 1tsp garlic, chopped
- 100g minced pork or chicken
- 50g prawns, shelled and minced
- 2 shiitake mushrooms, soaked and chopped
- 1tsp bird’s eye chillies, chopped
- 1/2tsp salt
- 1/2tsp pepper
- 1/4tsp chicken stock powder
- 1/4tsp mushroom stock powder
- 1tsp sugar or to taste
- 5tbsp water
- 1/2tsp cornflour
- For garnishing
- spring onions and red chilli curls
- Peel the yambean and cut into long, thin batons. Rinse, then drain and set aside. Arrange the yambean on a serving platter.
- Heat the oils in a wok and sauté garlic until lightly golden. Add in minced pork, prawns and mushrooms. Stir till the mixture is aromatic and cooked through, then add the rest of the ingredients and mix well. Remove from heat.
- Just before serving, pour the gravy over the yambean. Toss and serve immediately.