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Yam is available throughout the year. There are many species of yam. Choose yam that are firm and do not have any cracks, bruises or soft. It should be stored in a cool, dark and well ventilated place. Do not store it in plastic containers or bags. It should be place in an open space.


Ingredients:



Thai Rice Flour - 16 oz

Authentic Foods Tapioca Flour


Dried shrimp - 3 oz




250g yam (skinned, diced, or shredded)

125 g rice flour

1 tbsp tapioca flour

250 ml water

30 g dried shrimps (soaked, chopped)

2 tbsp cooking oil

Seasoning:
1 tsp salt
1 tsp sesame oil (optional)
1 tsp pepper
1/2 tsp five-spice powder (optional)

Garnishing:
1 stalk  spring onions (diced)
2 fresh red chillies (diced)
Fried shallot crisps

Method:

1. Mix rice flour and tapioca flour with 250 ml water. Strain mixture and set aside for 15 minutes.

2. Heat 2 tbsp oil in wok, fry the sliced shallots until golden brown. Remove and set aside for garnishing.

3. In the same oil, stir-fry the chopped dried shrimps until aromatic. Remove half of it for garnishing.

4. Add in the shredded yam, seasoning and the flour mixture. Keep on stirring until mixture becomes thick. Pour the thick batter into a greased  steaming tray. .




5. Steam mixture over high heat for 30 minutes or until cooked.

6. Whilst still hot, spread remaining fried dried shrimps on top. Garnish with chopped spring onions,chillies and fried shallot crisps.

7. When cold, cut into serving pieces and serve with chili sauce.
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