Braised Yam Balls with Century & Salted Egg

Tested Recipe Adapted from Chef Justin Hor Chee Keong’s Taste of Cantonese Cuisine

Braised Yam Balls with Century & Salted Egg

Ingredients:

2 salted egg yolks (finely dice)

1 century egg (finely diced)

1 egg

80g fresh crab meat (cooked)

280g spinach

Some chopped spring onion

430g chicken stock

Some corn starch

Seasonings:

½ tsp chicken stock granules

½ tsp salt

1/3 tsp sugar

Yam Balls Ingredients:

300g yam

60g wheat starch

110g shortening

½ tsp chicken stock granules

½ tsp sugar

¼ tsp salt

Some five-spices powder

Some pepper

Some shiitake mushroom (diced)

Some dried shrimps

Some coriander

Preparation Instructions:

  1. Dice yam. Place on a plate and steam for 18 minutes.
  2. After that, mash the yam and mix well with yam ball ingredients. Lastly, shape the yam paste into tiny balls.
  3. Heat up some oil in a wok and stir fry spinach with a pinch of salt. Remove and place it on a plate.
  4. Heat up oil in wok (150C). deep fry yam balls until golden brown. Remove and drain. Place it on the plate.
  5. Boil chicken stock in wok. Add salted egg yolk, century egg, crab meat and seasonings. Stir in corn starch and egg. Lastly, pour over the yam balls and sprinkle with some spring onion. Serve hot.
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