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

Deep Fried Prawns with Yam
Recipe Courtesy of
Ann Lian

Deep Fried Prawns with Yam

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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

  1. 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.


  2. 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.
    Preparing the yam


  3. 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.
    Coating the prawns


  4. 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.


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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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