Mini Tofu Yam Basket With Scallops

Mains
Seafood
Sides/Snacks

Easy Level:

Slightly less easy

Cook Time:

1 Hr 30 Mins

Servings:

10

This dish is derived from the famous crispy yam ring dish.The crispy yam ring was created by one of Singapore’s Four Culinary Heavenly King, Mr. Hooi Kok Wai out of love for his wife. So much history and love that we have to cook this in our kitchen for our Chinese New Year series.
We made mini crispy yam rings as it’s easier do in a home kitchen. Added tofu to give a fluffier texture to the yam paste. The sweetness and velvety smooth texture of scallop compliments the crispy fluffy yam. This dish can be made 6 hours before frying. Just refrigerate it, take out 15 minutes before frying.

#themeatmensg #simple #delicious

Ingredients

Adjust Servings
US / Metric
0.00
g
g
yam (peeled and cubed)
0.00
g
g
yam (peeled and cubed)
0.00
large scallops
0.00
large scallops
0.00
tube
tube
Vitasoy sprouted egg fofu
0.00
tube
tube
Vitasoy sprouted egg fofu
0.00
g
g
wheat flour
0.00
g
g
wheat flour
0.00
ml
ml
chicken stock
0.00
ml
ml
chicken stock
0.00
g
g
vegetable shortening
0.00
g
g
vegetable shortening
0.00
tsp
tsp
5-spice powder
0.00
tsp
tsp
5-spice powder
0.00
tsp
tsp
salt
0.00
tsp
tsp
salt
0.00
tsp
tsp
sugar
0.00
tsp
tsp
sugar
Extra wheat flour for coating the yam baskets
Extra wheat flour for coating the yam baskets
Knife premium cooking oil for deep frying
Knife premium cooking oil for deep frying

Steps

1

Steam 400g yam (peeled and cubed) for 20 minute or till soft.
Steam 400g yam (peeled and cubed) for 20 minute or till soft.
Mark as completed

2

While yam is steaming, heat up the 30ml chicken stock. Mix the hot chicken stock with the 30g wheat flour.
While yam is steaming, heat up the 30ml chicken stock. Mix the hot chicken stock with the 30g wheat flour.
Mark as completed

3

Stir till it becomes a paste. Cover with cling film and let it rest.
Stir till it becomes a paste. Cover with cling film and let it rest.
Mark as completed

4

Once yam is soft, transfer it into a big bow.
Once yam is soft, transfer it into a big bow.
Mark as completed

5

Add in ¾ tsp salt, ½ tsp sugar and ½ tsp 5-spice powder.Mash till it becomes a paste.
Add in ¾ tsp salt, ½ tsp sugar and ½ tsp 5-spice powder.Mash till it becomes a paste.
Mark as completed

6

Mix in the cool wheat starch/chicken stock paste.and 20g vegetable shortening
Mix in the cool wheat starch/chicken stock paste.and 20g vegetable shortening
Mark as completed

7

Add in one tube Vitasoy sprouted egg tofu and mash in into the paste.
Add in one tube Vitasoy sprouted egg tofu and mash in into the paste.
Mark as completed

8

Season 20 large scallops with salt and pepper and let it marinate for 20 mintues
Season 20 large scallops with salt and pepper and let it marinate for 20 mintues
Mark as completed

9

Poach scallops for 2 minutes, drain, pat dry and set aside
Poach scallops for 2 minutes, drain, pat dry and set aside
Mark as completed

10

Pour enough oil till it reaches just the top of the yam basket when it is lowered in it.
Pour enough oil till it reaches just the top of the yam basket when it is lowered in it.
Mark as completed

11

Heat up oil till it reaches between 150-170°C
Heat up oil till it reaches between 150-170°C
Mark as completed

12

Portion 30g yam paste into a ball
Portion 30g yam paste into a ball
Mark as completed

13

Next roll it into the wheat flour. Shake off excess flour.
Next roll it into the wheat flour. Shake off excess flour.
Mark as completed

14

Flatten it slightly and make an indent in the centre, big enough to nestle the scallop in.
Flatten it slightly and make an indent in the centre, big enough to nestle the scallop in.
Mark as completed

15

Press the scallop into the indent, making sure the scallop bottom and sides is encircled with yam paste. Continue with the rest.
Press the scallop into the indent, making sure the scallop bottom and sides is encircled with yam paste. Continue with the rest.
Mark as completed

16

Gently lower the yam basket. Fry till golden brown
Gently lower the yam basket. Fry till golden brown
Mark as completed

17

Drain on paper towel and serve
Drain on paper towel and serve
Mark as completed

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