YAM BALL

INGREDIENTS

600g cooked yam-----mash

300g tapioca floor

300g pork ------ shed

100g dried cuttlefish slices

5 pieces dried black mushroom ----shed

50g black fungus---mook yee

2 cloves garlic----chop

75 g dried shrimps--- wash, soak and chop coarsely

2 tbsp oil

Seasoning for yam:

1 tsp salt

¼ tsp pepper

1 tsp sugar

1 tbsp light soy sauce

3 tbsp light oil

1 tbsp sesame oil

For sauce:

2 tbsp sugar

½ tsp salt

dash of pepper

100ml water

½ tsp chicken stock granules

For garnishing, cut into 3cm lengths:

1 stalk spring onion

1 stalk coriander

METHOD

Combine mashed yam with tapioca floor and mix until breadcrumb stage. Add seasoning ingredients and mix well. Stir in 3 tbsp oil and 1 tbsp sesame oil and knead until dough is smooth.

Form one round disc and make one dent in each one with your forefinger. Cook them in boiling water, then dish them out in perforated ladle and steep into a basin of cold water for a few minutes. Dish up, drain and place in an oiled plate.

            Heat 2 tbsp oil in a wok, fry dried shrimps and garlic until fragrant. Add the rest of ingredients and saute until aromatic. Stir in sauce ingredients and bring to a boil. Add the cooked yam discs. Dish out and serve hot with garnishing.