I love eating yam. However, as I had mentioned before, I either deep fried them, made them into yam kuih, cooked yam rice with it or stewed chicken with it. So when a member of a cooking blog introduced the yam fritters to us, I took the opportunity to try it out and I would say that it is delicious. My children were of the same opinion. This dish is called Fried Taro Cluster or Talas Goreng or Uyen (Indonesian). It is a savoury dish and can be taken as a snack. The fritters are crunchy on the outside and soft inside. I had made some changes to the recipe to suit my taste. You should try it out to find out if you like it.
Ingredients:
- 500 g yam
- 100 g fresh prawns
- 1 small garlic bulb
- 50 g shallots
- 1 - 1 1/2 inch ginger
- 2 tsp salt
- 2 tbsp sugar, optional
- 1/2 tsp pepper
- 1 tbsp rice flour
- 4 - 5 chili padi
- 3 stalks of spring onion
- oil for frying
Method:
- Peel and wash 500 g of yam. Then grate it and set aside.
- Wash, peel, de-vein and mince 100 g of prawns. You may replace this with driPed prawns. (If you are using dried prawns, then wash, dry and pound the dried prawns. Saute them till they are fragrant.)
- Peel the garlic, shallots and ginger. Then wash and blend them into a paste.
- Wash the chili padi and chop them up.
- Wash and chop up the spring onion.
- Put the grated yam into a large mixing bowl.
- Add the minced prawns or sauteed dried prawns into the bowl and mix them up with the yam.
- Add the blended ingredients, chili padi and spring onion into the yam mixture. Stir so that they are evenly mixed up.
- Add in the salt, sugar (I omitted it), pepper and rice flour. Stir and mix them up.
- Heat the cooking oil in a wok.
- When the oil is hot, scoop up the yam mixture with a spoon. Use another spoon to make the mixture into a ball and then flatten it. Slowly, push it into the hot oil.
- Fry the yam on one side till it is golden brown. Then flip it to the other side. Once it is browned, remove them from the wok onto a kitchen towel so that excess oil will be soaked up or onto a netting scoop for the oil to drain off.
- Serve them as they are or with chili sauce or tomato sauce. They are best eaten when they are still hot.