Crispy Fried Yam Ring with Prawns and Chicken

Yam Ring aka Taro Pot or Fatt Put (in cantonese) always has this 'wow' factor when served. It is a very popular specialty dish for occasions like wedding dinners or during chinese new year.

I have always thought it was a time consuming dish but having made this twice since, I have found it is easily done if the yam ring is prepared beforehand. Then just before serving all one has to do is fry the taro ring and the toppings.

The center filling is just a simple stir fry of any combination of your favourite meat or vegetables. For that special occasion more pricey and upmarket ingredients can be used.

Ingredients for yam ring
300 gm yam (skinned, steamed and mashed)
5 Tbsp wheat starch
5 Tbsp boiling water
½ tsp salt
1 Tbsp shortening
½ Tbsp sugar
¼ tsp five spice powder

Method
1. Cut yam into small pieces and steam for 10-15 minutes or until soft (cooking time will differ with each yam variety). Mash with potato masher.

2. Pour boiling water into wheat starch (make sure the water is boiling hot in order to cook the wheat starch). Mix thoroughly.

3. Add wheat starch dough and the rest of the other ingredients to the mashed yam. Knead or mix with a potato masher until it is well combined.

4. Pat dough into a long strip and join the ends to form into a ring (do not use a rolling pin to roll the dough as this will make the yam dense). My ring measures 2"H x 5½" diameter x 3/4" thick (depending on how big your ring is, if there is any leftover dough, do not throw it away).

5. Place the yam ring in a bamboo sieve or foil dish. (I cut holes in a pie dish so that I can lower it easily with the yam ring into the deep fryer).

6. Rest the yam ring in the fridge for at least an hour.

7. Heat oil up in the deep fryer. Drop some vermicelli in and fry until crispy (the vermicelli will puff up once it hits the hot oil). Set aside for garnishing.

8. Lower the yam ring into the oil (make sure the oil is hot enough to avoid ending up with a greasy yam ring). Deep fry until crispy and golden brown.

9. Remove and sit on wire basket to drain oil and place on serving plate.

Ingredients for Fillings
200 gm chicken meat (debone meat from 2 drumsticks and season)
8 raw prawns
2 dried mushroom (soak to soften)
1 capsicum
½ carrot
½ onion
1 tsp garlic
2 Tbsp cashew nut

Gravy
¼ tsp sugar
2 tsp soy sauce
1 Tbsp oyster sauce
¼ tsp sesame oil
1 tsp shao hsing wine (chinese cooking wine)
4 Tbsp water
1 tsp cornflour or potato starch


Method for filling
1. Cube the chicken and season meat with a dash of soy sauce, pepper and cornflour .
2. Cut the mushroom, capsicum and onions into big pieces.
3. With 1 Tbsp oil in wok, fry prawns until it turns pink. Remove and set aside.
4. Add another 1 Tbsp oil to wok and brown the chicken with the onions and garlic. Add mushroom, capsicum, carrots and stir fry quickly. Add the gravy ingredients, prawns and cashew nuts. Bring gravy to a boil.
5. Scoop into center of yam ring.




Garnishing
deep fried vermicelli (tung fun)
cucumber sliced

To Serve :
1. Arrange the fried vermicelli on a large plate. Place the yam ring on the vermicelli.
2. Garnish the side of the plate with cucumber. Scope the cooked fillings into the middle of the ring. Serve immediately.



Note :
1. With the leftover dough from the yam, I managed to make three woo kok (yam puff). Serve these as an appetiser or entree. Or you can just deep fry the dough and serve it together with the yam ring.
2. Shredded lettuce can be used in place of fried vermicelli for garnishing.

Recipe : Cookbook of Tham Yui Kai (adapted)

P/s Thanks to my pal cwl for sending me the recipe with an enticing pic of the yam basket which gave me the much needed nudge to make this magnificient dish.