Deep-Fried Yam Paste with Scallop

Tested Recipe Adapted from All About Classic Authentic Dishes

Deep-Fried Yam Paste with Scallop


12 scallops

600g yam

1 tbsp oil (or lard)

60g wheat starch

60ml hot water

1 tbsp wheat starch (for coating)


Dash of salt

Dash of pepper

1 tsp sesame oil

1 egg white


¼ tsp salt

2 tsp sugar

2 tsp sesame oil

Dash of five spice powder

Preparation Instructions:

  1. Rinse, blanch and pat dry scallop. Combine with marinade and marinate for at least 15 minutes.
  2. Combine wheat starch, salt and hot water well. Set aside.
  3. Peel yam and cut into pieces. Steam for 20 minutes till cooked. Mash yam, add in oil and seasonings. Mix well.
  4. Add in wheat starch mixture into mashed yam, knead till well mixed and roll into a dough. Separate into 12 portions.
  5. Wrap each portion with a scallop, place on a plate and coat thinly with wheat starch.
  6. Heat 2 cups of oil to 170C and deep fry yam paste with scallop until golden brown in colour.

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