Yam Basket (Fatt Putt)

Method:

Stir Fry, Marinade 炒

Ingredients

For the Yam Basket:

500 g skinned yam

80 gwheat starch

1 tbsp white sugar

1 tspfive spice powder

2 tbspcooking oil

½ tspsalt

¼ tspbaking powder (optional)

One handful of vermicelli or Bee Hoon

Vegetarian Fillings:

30 gSugar Peas

3shiitake mushrooms (soaked and cut into small pieces)

175 gcherry tomatoes

300 gfirm tofu (cubed)

150 g small cucumber (remove seeds, cut into cubes)

Handful of toasted cashew nuts and pine nuts (as garnish)

20 gCoriander (chopped, as garnish)

Sweet and Sour Sauce Mixture:

¼ cupAsian Family Sweet & Sour Sauce

1 tbspAsian Family Oyster Sauce

½ tbspAsian Family Pure Sesame Oil

2 tbspcooking oil

Salt (to taste)

Instructions

To Prep

1. Peel yam, cut into pieces and steam until soft.

2. While it is still hot, transfer yam into bowl and add wheat starch, sugar, five spice powder, cooking oil and salt. Mash the yam and knead it until it forms a pliable dough - add additional wheat starch if it is too sticky; if it is too dry, increase amount of cooking oil.

3. Place the yam paste in a ziplock bag and seal the opening. Compress until it forms a thick piece and place in freezer for about 20-30 mins.

4. Once the yam paste is slightly firm (but still pliable), open the ziplock bag. Cut into 3 equal parts of about 5cm wide each.

5. Take the ends of the cut strips and connect them together. Pop it back into the freezer until firm for deep frying. Just remember to defrost the ring slightly before deep frying.

6. In a bowl, mix sweet and sour sauce ingredients until well blended.

To Cook

1. Air fry tofu cubes at 170°C for 7 mins or until golden. Remove and set aside.

2. Heat 1 tbsp of cooking oil in a wok and stir-fry the shitake mushrooms. Add tofu and all the other ingredients and have a quick stir. Pour sweet and sour sauce mixture, toss with ingredients for 1 min until sauce is heated through. Remove from heat and set aside.

3. Heat up adequate oil to cover the whole yam ring under medium heat. Deep fry the vermicelli. Once it starts to float upwards, drain and set aside.

4. Put the yam ring onto a ladle with holes and slowly immerse onto the hot oil (medium heat) until yam ring is submerged. Fry until golden brown and crispy.

5. After draining, place the yam ring on the serving plate. Pour the vegetarian fillings on the yam ring and the deep fried rice vermicelli surrounding the yam ring. Garnish with roasted cashew nuts, pine nuts and coriander.