Sunday, 31 January 2021

Yam fritter (芋蝦)

When I was young, I remembered eating this Yam fritter (芋蝦) during CNY.  These days, I can hardly see it being served.

Strange as it may seem, 芋蝦 has no prawns in it.  The reason it was given this name was that it is fried in such a way that it looks like a prawn.

Commercial ones are round.

So today, I shall attempt it.

Learning experience:

Be prepared to spend time frying this.  I tried using the net ladle (the gold ones that we used for steamboat) and it got stuck to it.

Also it is hard to hold its shape.  In the end, I tried both round and traditional shape.  I think the traditional shape is easier to handle.

Until I got good guidance, I doubt I will ever try this again.

What you need:

470g yam, shredded
2 tbsp white sesame
2 tbsp glutinous rice flour
2 tbsp rice flour
2 tsp sugar
1½ tsp salt
3 tsp five spice powder (use a good quality one)

*suggest you deep fried one for tasting first.  Adjust the taste to your liking after.


Add in salt and mix well.  Let it sit for 10 mins to soften.

Add in sugar, five spice powder and mix well.

Combine glutinous rice flour, rice flour and sesame seed, mix well and then add into the yam.  Mix until well combined.

Heat a pot of oil, crunch the yam into a longish shape and add into the hot oil.  Do not move it.  Let it cook for 2 mins.  Using a chopstick, press the yam to compact it.  Let it fry until light brown.  

Drain and when all is done, refry the 2nd time to a golden brown.

Drain and cool completely before storing.

For the ladle method, I strong suggest getting the hard slotted ladle.  Gather the yam into a ball, place inside the slotted ladle.  Lower into the heat and cook for 2 mins, use another spoon to compress it and let it cook until hard, use the spoon to release the fritter and continue to cook the other side until light brown.  Refry the 2nd time to golden.


Monday, 28 December 2020

Vietnamese Spring Roll

I used to hang out with my colleagues to cook up a storm.   It was truly enjoyable as we came from different background, Vietnamese, Filipino, Taiwanese and Singaporean, we get to enjoy different home-cooked cuisines each time we gathered and it was so fun.

One of the dishes that I learned was the Vietnamese Spring Roll.  Simple and yet an interesting story he shared.  

To be a good daughter in law, the dipping sauce is how a future parents in law gauge whether she can cook or not.  

I like homemade as we are free to load up on the fillings.  So my rolls are all fat and round. hahahah   

This dish is versatile too as it can be a starter or a one-dish meal.  

What you need:

Prawns (devein and deshell)
Lean pork
Beans sprout
Vermicelli, blanched
Rice paper


Steam the prawns and lean pork.  Sliced the lean pork.

Wet the rice paper with water.

Place prawn, lean pork, beansprout, mint, basil and lettuce.

Wrap it up.

Dipping sauce

4 Chilli
1 lemon juice
8 cloves garlic
fish sauce


Crush chilli and garlic and mix them with the lemon juice.

Season with sugar and water accordingly.

Lastly add in the fish sauce.

Blessed Christmas to all.