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Ingredients
- Serves 2-4 people
10 pcs prawns
2 g salt
2 g pepper
1 g sugar
500 ml vegetable oil or grapeseed oil for frying
yam pastry:
250 g yam
35 g wheat starch
30 ml hot water
½ tsp salt
½ tsp sugar
½ tsp five spice powder
20 g butter
5 g pepper
Recipe Courtesy of
Ann Lian
Ann Lian
Deep Fried Prawns with Yam
Impress your loved ones this Chinese New Year with a restaurant quality dish that can be easily replicated at home with little effort to prepare. Inspired by the classic Yam Basket, Ann creates a unique seafood recipe where she fries prawns in a batter made of yam paste instead of the usual flour. These Deep Fried Prawns with Yam is as yummy as it sounds, offering a satisfying crunch that gives way to a savory juicy prawn with every bite.
- Medium
- 40 min
- 25 min
- 15 min
- 4 steps
- 13 Ingredients
- Medium
- 4 steps
- 13 Ingredients
- 40 min
- 25 min
- 15 min
Instructions
-
Preparing the prawns
- Clean, devein and peel the prawns, leaving the tails on.
- Make small slits at the bottom of the body, to about 1/3 the thickness of the prawn. This ensures the prawns do not curl up when they are fried.
- In a bowl add the prawns, salt, pepper and sugar. Mix well to season the prawns, and set aside.
-
Preparing the yam
- Boil about 500ml of water.
- Peel and slice 200g of the raw yam into chunks, measuring about 10cm by 10cm and about 2cm thick.
- Steam the yam chunks for about 15 to 20 minutes, or until they are soft.
- In a bowl, add 1 tbsp of boiling water to 30g of the wheat starch and mix it in, knead it until it becomes a dough. This dough acts as a leavening agent for the yam batter.
- Put the dough aside for about 5 minutes to go through the leavening process.
- In a food processor, put the steamed yam, five spice powder, pepper, sugar, salt, butter.
- Tear the wheat dough by hand into small pieces about 2cm by 2cm, add them into the food processor.
- Blend the yam until it becomes a smooth paste.
- Put the blended yam paste into a bowl and chill it in the freezer for about 15min, this hardens it and makes the pastry easier to manage later.
- Shred the remaining 50g of yam into thin, small strips, and place the yam onto a flat plate or dish. It will be used to coat the prawns for added texture later.
-
Coating the prawns
- After the yam pastry has chilled, remove it from the freezer.
- Coat your hands with a bit of the remaining wheat starch, to prevent the yam pastry from sticking to your hands.
- Take a small portion of the yam pastry and flatten it into a circle with your hands, approximately ½ cm to 1/3 cm thick.
- Take a prawn and wrap it with the yam pastry, keeping the tail exposed.
- Then coat each yam-wrapped prawn by rolling it over the shredded yam.
- Repeat these steps for the rest of the prawns.
-
Frying the prawns
- In a pot, heat the oil. It should be enough to completely submerge the prawns while frying. Use more oil if required.
- Put the prawns into the oil, a few at a time. Do not put all the prawns in at once, as this will lower the temperature of the oil and the prawns may not be crispy.
- Cook for 1 - 2 minutes, or until the yam pastry and shredded yam strips turn a golden brown color.
- Once golden brown, put the prawns onto a sheet of kitchen towel to drain excess oil.
Plate and Serve!
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Ingredients
- Serves 2-4 people
-
10 pcs prawns
-
2 g salt
-
2 g pepper
-
1 g sugar
-
500 ml vegetable oil or grapeseed oil for frying
-
yam pastry:
250 g yam
-
35 g wheat starch
-
30 ml hot water
-
½ tsp salt
-
½ tsp sugar
-
½ tsp five spice powder
-
20 g butter
-
5 g pepper
Nutrition
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