Yam Puffs 五香芋角
 
Prep time
Cook time
Total time
 
This recipe makes around 10 to 11 pieces.
Author:
Recipe type: Appetiser
Cuisine: Chinese
Serves: 4
Ingredients
For the Skin:
  • 300g yam, cut into small pieces
  • 85g wheat starch
  • 40g shortening
  • ½ tbsp sugar
  • ½ tsp salt
  • ½ tsp sesame oil
  • ⅛ tsp five spice powder
  • dash of pepper
  • some cooking oil

For the Filling:
  • 1 tbsp oil
  • 1 garlic, minced
  • 1 shallot, minced
  • 80g minced meat
  • 60g prawns, minced

For the Seasoning:
  • 1 tsp oyster sauce
  • 1 tsp chicken powder
  • ½ tsp dark soya sauce
  • ¼ tsp sugar
  • ¼ tsp sesame oil
  • dash of pepper
  • 1 tsp corn flour, to be mixed with 2 tbsp water
Instructions
  1. Heat up 1 tbsp of cooking oil in a deep frying pan and stir fried the minced garlic and shallots until fragrant.
  2. Add in the minced meat and prawns.
  3. Add in seasoning, except for the corn flour mixture. Stir and mix well.
  4. Thicken with the corn flour solution. Off the flame, dish and set aside.
  5. Steam the yam on medium high heat for around 15 minutes until they turn soft.
  6. Allow the yam to cool slightly before blending them in a food processor till they turn mashy. You can also use a potato masher to mash the yam if you do not have a food processor.
  7. Combine all the ingredients for the skin and mix into a dough. You can adjust with slightly more wheat starch if it's too sticky to handle. Make sure your hands and work surface is well floured before weighing each small piece of dough for around 40g each. Flatten thickly (do not make the skin too thin) and wrap in ½ tbsp of filling.
  8. Continue with the rest of the dough and fillings and shape them into puffs.
  9. Heat up some cooking oil till very very hot. Deep fried the yam puffs until golden brown. Dish and drain them on paper towels to soak up the excess oil.
  10. Serve hot.
Notes
1) Make sure the oil is very hot when deep frying.
2) Ensure that the skin is not too thin when wrapping, does not tear and seal completely.
3) If the skin is too sticky to handle, add abit more wheat starch. Make sure your hands and work surface is well floured too.
4) Place the wrapped yam puffs on a non stick greaseproof paper before they are deep fried so that they do not stick to the surface of any tableware that you are using to hold them.
5) You can also add some diced mushrooms for the fillings as desired.
Recipe by Eat What Tonight at http://eatwhattonight.com/2016/08/yam-puffs/