Yam Ring (Chinese Crispy Fried Yam)
Golden, crispy, and packed with flavor - a festive classic that always steals the show. My fried yam ring, traditionally served at weddings, special occasions, and celebratory dinners, is making its grand appearance again for this year’s Chinese New Year reunion dinner. I make this only once a year and that is during CNY. The crispy yam shell cradles a savory medley of stir-fried vegetables, mushrooms, and succulent seafood or meat, symbolizing abundance and prosperity. A dish that’s not just delicious but also steeped in tradition, perfect for sharing with loved ones.
Ingredients
200 gm yam, peeled and cubed
30 gm wheat starch
2 tbs boiling water
½ tsp salt
¼ tsp ground pepper
¼ tsp sugar
¼ tsp five-spice powder
1 tbs vegetable oil
To serve
glass vermicelli
Kung Pao Chicken or pork or shrimps
Method
1. Steam the yam for 10 minutes or until soft. Remove from the heat and immediately mashed with potato masher.
2. In a separate small bowl, mix wheat starch with boiling water to form a paste.
3. Mix the wheat starch paste with the mashed yam.
4. Add salt, ground pepper, sugar, five-spice powder, and vegetable oil and knead into non sticky dough.
5. Sprinkle work surface with some wheat starch.
6. Transfer dough to the work surface and form a strip about 12 inches long. It should be 2½ inches wide and ½ inch thick.
7. Join the two ends of the dough and shape it into a ring. You can refrigerate the yam ring at this stage if the dough is sticky.
8. Cut a piece of parchment about 6 inches in diameter and cut a small hole in the centre.
9. Place the yam ring onto the parchment paper.
10. Heat oil in a wok to about 150˚C to 155˚C.
11. Gently slide the yam ring together with the parchment paper into the hot oil.
12. Deep fry yam ring until golden brown which would take about 12 -15 minutes.
13. Set aside.
14. Deep fry glass vermicelli.
15. Serve by placing the yam ring onto the fried vermicelli
16. Top with Kung Pao Chicken or filling of choice.
17. Serve immediately.