Recipe
Yam - 300g
Wheat Starch - 30g
Hot Boiling Water - 50ml
Vegetable Shortening - 1 Tbsp
Seasonings
Sugar - 1 Tsp
Five Spice Powder - ¼ Tsp
Salt - ½ Tsp
White Pepper - ¼ Tsp
Fillings
Rice Vermicelli - 20g
Fresh Mushrooms - 5 pcs
Baby Corn - 5 pcs
Sugar Snap Peas - 5 pcs
Ginger - 6 slices
Red Capsicum - small piece
Cashew nuts - 20g
Sauce
Vegetarian Mushroom Sauce - 2 Tbsp
Sugar - ½ Tsp
Soy Sauce - 1 Tbsp
Water - 80ml
Oil - 2 Tbsp
Cornstarch Slurry - 2 Tbsp
Instructions
1) Yam cut into thin slices. Steam for 20 minutes until soft.
2) Wheat starch mix with hot boiling water. Stir thoroughly into paste. Cover with cling wrap and set aside.
3) Transfer cooked yam into a big bowl. Add in seasonings. Mix well and mash.
4) Add in vegetable shortening and wheat starch paste. Mix well. Add some wheat starch if dough is too wet.
5) Dust some wheat starch on a flat surface. Transfer yam dough on flat surface and shape into a ring. Put in freezer approx. 1 hour.
6) Heat oil in a wok. Fry rice vermicelli drain oil and set aside.
7) Gently place yam ring on a sieve. Deep fry yam ring until golden brown. Drain and set aside.
8) Heat oil in a wok, stir fry ginger until fragrant. Add in mushrooms followed by other vegetables. Stir fry until vegetables are soft add in sauce.
9) Add in cornstarch slurry and cook until sauce thickens.
10) Place fried rice vermicelli on the plate, yam ring on top.
11) Place stir fry ingredients into yam ring. Garnish with roasted cashew nuts.
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