Prosperity Yam Basket (Serves 4-5)

Recommended Cookware:
  • Marmite Stir-Fry Pot 24cm
    Marmite Stir-Fry Pot 24cm

  • Round French Oven 22cm
    Round French Oven 22cm

Ingredients (Yam Basket)
  • - 300g yam
  • - Half teaspoon of five spice powder
  • - Half teaspoon of salt
  • - 1 tablespoon of brown sugar
  • - Few dashes of white pepper
  • - 60g wheat/corn starch
  • - 90g hot water
  • - 30g butter
  • - 1 tablespoon baking powder
  • - 1.2 liter vegetable cooking oil
  • - One portion of rice vermicelli
Ingredients (Basket Fillings - Stir-Fried Vegetables)
  • - 1 tablespoons of minced garlic
  • - 2 tablespoons of cashew nuts
  • - 1 tablespoon of pine nuts
  • - Some sliced carrots
  • - Some sliced lotus root
  • - Some vegetarian mock prawns
  • - Half cup canned straw mushrooms, halved
  • - 3 baby corns, slant cut
  • - 6 pieces of snow peas, slant cut
  • - 1 piece of black fungus, slant cut
  • - A quarter of red bells pepper, diamond cut
  • - A quarter of green bells pepper, diamond cut
  • - A quarter of yellow bells pepper, diamond cut
  • - 2 tablespoons of vegetarian oyster sauce
  • - A teaspoon of salt
  • - A few dashes of white pepper
  • - A quarter cup of water
  • - Corn starch solution
Cooking Methods:
  • 1. Slice yam thinly, steam for 15 mins, until chopstick can poke through.
  • 2. Mash yam and add five spice powder, salt, brown sugar and white pepper
  • 3. Add wheat/corn starch in a separate bowl and slowly pour hot water in to ‘cook’ the starch, mix well.
  • 4. Combine starch and yam paste, add in butter and baking powder, knead well.
  • 5. Cover yam dough and place in the freezer for 40 minutes to cool down.
  • 6. After 40 minutes, dust some corn starch on board, then shape yam dough into a well by pressing thumb onto the dough’s middle, make a hole and push the hole to make it bigger, eventually forming a well.
  • 7. Heat up vegetable oil, fry rice vermicelli until it pops up like a bird nest.
  • 8. Next, fry the yam basket by placing it on a strainer so it’s easier to take out when it’s fried. Use a ladle to drench the yam basket with hot oil as well. Cook until it is golden brown.
  • 9. Heat up 2 tablespoon of vegetable oil on a wok. When it’s slightly hot, put in cashew and pine nuts, sauté until golden brown, take out and set aside.
  • 10. Same heated pot, add in minced garlic, followed by vegetarian mock prawns and the rest of the vegetables, sauté for 2 minutes.
  • 11. Add in seasonings: vegetarian oyster sauce, salt and white pepper. Sauté for another 1 minute, add water and corn starch solution to create gravy.
  • 12. Plating: fried vermicelli on a flat plate, then yam basket on top, and stir-fried vegetables go into the basket, top with fried cashew and pine nuts, serve.