Deep fry yam with sweet sour sauce

Deep fry yam with sweet sour sauce

Yam Rings

250 grams of skinned yam or taro
40 grams of wheat starch
1 tablespoon of white sugar
2 tablespoons of cooking oil
1/2 teaspoon of five spice powder
1/2 teaspoon of salt
1/4 teaspoon of baking powder (optional)



One handful of rice vermicelli or beehoon
Deep fried in a wok of oil with high heat  for 1 to 2 seconds only by placing the beehoon on a siever. Once it curls up quickly remove from oil and drain.

Toppings

Some red, green, yellow bell pepper
2 tablespoons of mix peas
Mince pork or chicken cube
Some cashew nuts, toasted
(YOU CAN ADD ANYTHING YOU LIKE)

Sweet and Sour Sauce

4 tablespoons of water
2 tbsp of tomato or plum sauce
2 tbsp of white vinegar
2 tbsp sugar
1 tbsp of corn starch plus 1 tbsp water and mix it
2 tbsp of cooking oil
 Please check the taste and add accordingly to your taste

Put in the oil into a non stick pot and stir fry all the above and lastly add i  water and let it boil for 5 minutes. Then add in corn starch mix to make it thicker. Then leave aside.

Method.

De-skin the yam and cut into pieces, steam until soft.
In a bowl, put the steamed yam, wheat starch, sugar, five spice powder, salt and cooking oil. Mash the yam and knead it until it comes together. If it is too sticky, you can add additional wheat starch. If it is too dry, you can add in additional cooking oil.

Place the yam paste in a plastic bag of about 20cm x 15 cm. Seal the opening. and press it down until it forms a thick piece. Put it in the freezer for about 20-30 minutes . Then remove from freezer and cut into your desire thickness and deep fry in high heat oil until crispy. Remove and drain .
Then place on fried vermicelli and pour in the sauce. Add the cashew nut on top or coriander.

Serve with hot rice

Happy Cooking!!
Kelly's Kitchen