Kung Pao Crispy Yam Basket (Yam Ring) 宫保芋头圈

Making Yam Basket Dough:

Peel the yam and cut them into thin slices. Briefly wash, drain and arrange on steaming tray. Place into prepared steamer.

Steam over high heat for 20 to 25 mins till soft. Test for doneness by using a chopstick or fork. Then transfer onto a mixing bowl.

Mash the cooked yam while still hot with a potato masher and form into a yam dough.

In a separate mixing bowl, add in wheat starch. Slowly pour in boiling water, stirring continuosly until all the water in incorporated. Knead until a wheat starch paste is formed. The texture should be smooth and soft. Set aside for 5 minutes.

Mix wheat starch paste into the yam paste.Then add salt, ground pepper, sugar and five-spice powder. Mix well together.

Add in shortening and knead the mixture into a dough. The dough is ready when it doesn't stick to your hands. Divide the yam dough into 2 round portions. Wrap in cling wrap and leave in the refrigerator for about 1 hour until it is semi-solid so its easier to handle. Then we are ready to shape the yam paste dough into a ring!

Making Yam Basket:

To do this, first remove the cling wrap from the chilled yam dough. Dust your hand with a little wheat starch. Just push your thumb into the middle of the round yam paste on both sides of the round yam dough. Then gently using your fingers, press and push the hole in the middle outwards to shape into a ring. Just sprinkle some wheat starch if the yam paste starts to stick to your finger.

Another method to form the yam basket is to gently shape the yam dough into a long log. Then flatten the surface and join the two ends to form into a ring. Sprinkle with some wheat starch or flour on the work surface or yam dough if the yam sticks to your finger. And we are ready to fry the yam basket!

Frying Yam Basket:

Heat up a pot/wok of cooking oil to deep fry the yam ring using medium heat. The height of the oil used has to fully cover the height of the yam basket. To test if the oil is sufficiently hot, drop a piece of yam dough into the oil. If it stays at the bottom of the oil for a second before floating to the top, the oil is ready for frying.

First fry some vermicelli for garnishing. When oil is hot enough, put the vermicelli in and immediately remove the vermicelli from the oil once they puff up and turn off the heat. Place on serving plate.

Then heat up the oil again over medium heat. Carefully place the yam basket onto a big ladle with holes and fully submerge it into the hot oil. Deep fried till golden brown and crispy. Increase the heat when about done and remove from oil. Drain and place on top of the fried vermicelli. And we are ready to stir fry ingredients to be placed inside the yam basket!

Stir Fry Kung Pao Filling:

First toss and roast cashew nuts till golden brown and fragrant. Remove and set aside to use later.

Marinade dice chicken/pork for 30 minutes. Then stir fry and toss meat till turns white. Then dish out and set aside.

Heat up additional oil and saute ginger slices, garlic slices, dried chillies and green onions till fragrant. Add in the fried meat and cashew nuts. Give a quick stir and add in the kung pao sauce. Bring to a boil and stir to mix everything together. Lastly toss in the fresh spring onion, mix well and our kung pao filling is done!

Assemble Yam Basket:

Place the yam basket on top of the crispy rice vermicelli, and add the stir fried kung pao meat dices into the yam basket. Garnish as desired and serve immediately.