Yams (2 cups)
and cut them into thin slices. Briefly wash, drain and arrange on a steaming tray. Place into a prepared steamer.
Steam over high heat for 20-25 minutes till soft. Test for doneness by using a chopstick or fork. Then transfer onto a mixing bowl.
Mash the cooked yam while still hot with a potato masher and form it into a yam dough.
In a separate mixing bowl, add
Wheat Starch (1/2 cup)
. Slowly pour in
Water (1/3 cup)
, stirring continuously until all the water is incorporated. Knead until a wheat starch paste is formed. The texture should be smooth and soft. Set aside for 5 minutes.
Mix the wheat starch paste into the yam dough.
Salt (1 tsp)
Ground White Pepper (1/4 tsp)
Baking Powder (1/2 tsp)
Granulated Sugar (1 tsp)
Sesame Oil (1 tsp)
Chinese Five Spice Powder (1/4 tsp)
. Mix well together.
Vegetable Shortening (1/3 cup)
and knead the mixture into a dough. The dough is ready when it doesn't stick to your hands.
Divide the yam dough into 2 round portions. Wrap in cling wrap and leave in the refrigerator for about 1 hour until it is semi-solid so it's easier to handle.
To make yam rings, remove the cling wrap from the chilled yam dough. Dust your hand with a little wheat starch. Just push your thumb into the middle of the round yam paste on both sides of the round yam dough. Gently using your fingers, press and push the hole in the middle outwards to shape into a ring. Just sprinkle some wheat starch if the yam paste starts to stick to your finger.
Heat up a pot/wok filled with
Frying Oil (as needed)
to medium heat. The height of the oil used has to fully cover the height of the yam basket. To test if the oil is sufficiently hot, drop a piece of yam dough into the oil. If it stays at the bottom of the oil for a second before floating to the top, the oil is ready for frying.
First fry some
Vermicelli Noodles (1 oz)
for garnishing. When oil is hot enough, put the vermicelli in and immediately remove the vermicelli from the oil once they puff up and turn off the heat. Place on serving plate.
Heat up the oil again over medium heat. Carefully place the yam basket onto a big ladle with holes and fully submerge it into the hot oil. Deep fry until golden brown and crispy.
Increase the heat when about done and remove from oil. Drain and place on top of the fried vermicelli. We are ready to stir fry ingredients to be placed inside the yam ring.
Prepare the sauce by mixing the
Tomato Sauce (2 Tbsp)
Chili Sauce (1 Tbsp)
Granulated Sugar (1 Tbsp)
Light Soy Sauce (1 Tbsp)
Rice Vinegar (1 tsp)
Water (1/4 cup)
Corn Starch (1 tsp)
Cooking Oil (1 Tbsp)
in a preheated wok. Add in the
and stir fry till it turns pink.
Add in the
Red Chili Pepper (1)
Green Bell Pepper (1/2)
Walnuts (1/3 cup)
Pineapples (2/3 cup)
and stir fry briskly. Add in the sauce mixture, toss quickly over high heat till the sauce is almost absorbed.
Place the yam basket on top of the crispy rice vermicelli. Fill the middle of the yam ring with the prawn filling and walnuts. Serve immediately and enjoy!