Prosperity Yam Ring with Kung Pao Shrimp

This Prosperity Yam Ring has a restaurant quality crispy and lacy-like texture. Super delicious paired with a Kung Pao Shrimp.

(Makes 2 yam rings)

Author : Linda Ooi

Course : Side Dish

Cuisine : Chinese

Keyword : prosperity yam basket, prosperity yam ring, taro ring, yam basket, yam ring

Prep Time 30

Cook Time 30

Total Time 1

Servings : 4

Calories : 497kcal

Cut 2 pieces of parchment about 6 inches in diameter with a small hole in the center.
Steam cubed taro for 12 minutes. Remove and mashed with potato masher in a big bowl.
Add salt, ground pepper, sugar, five-spice powder.
In a separate small bowl, combine wheat starch with 1½ to 2 tablespoons of boiling water. Mix to form a paste. Transfer this paste to the big bowl with mashed taro. Also, add shortening.
Mix to form a non sticky dough. Divide the dough into two equal portions.
Take a portion and knead it slightly on a work surface. Shape into a ball and flatten it slightly.
Place the flattened ball of dough on your work surface and poke a hole in the middle right through to the other side with your thumb. Continue to shape the dough into a ring of about 4 to 5 inches in diameter and about ½ inch thick.
Flatten and neaten the top of the yam ring with a pastry cutter/scrapper. Place the yam ring on prepared parchment paper. Place one of the rings on a metal strainer for deep frying.
Heat sufficient vegetable oil in a deep saucepan or pot to about 375˚F (190˚C). This will take about 5 minutes.
Gently lower the yam ring into hot oil.
Occasionally lift the strainer to make sure the yam ring is intact. Lower the strainer back into the hot oil and continue deep frying until golden brown, about 12 minutes.
Place fried yam ring on a paper lined plate to absorb excess oil. Repeat with the other formed yam ring.
Cook Kung Pao Shrimp and transfer it into the yam ring. Serve immediately.