Seafood-Prawn with Yam Paste

Ingredient
12 big prawns (de-shell & de-vein - look like butterfly cut)
80gm wheat starch
300g thai yam (deskin and cut in big chunk)- with skin is 400gm

Marinating for prawn
1/4 tsp salt
1/2 tbsp ginger wine (1/4 tbsp chinese wine + 1/4 tbsp ginger juice)
2 stalks spring onion (flatten)
1/2 tsp M.S.G.
1 tsp cornflour
1/4 tsp pepper

Seasoning (yam paste)
1 tbsp sugar
1 tsp fine salt
1/4 tsp 5-spice powder
1/4 tsp pepper
3 tbsp oil (add later)

Method1. Remove shell & de-veins prawns, leaving tail intact, wash & dry it, put into the fridge for a while, then marinate it with seasoning (1/4 tbsp ginger juice, 1/4 tbsp wine, 1/4 tsp salt, 1/4 tsp sugar or M.S.G.) mix them evenly, marinate for 20 mins.

2. Cut the yam into big chunks and steam it for 1/2 an hr till soft and smash into paste.

3. Prepare seasoning for yam into a bowl them sprinkle them on the yam and mix them well using a potato smasher.

4. Boil 5 tbsps (110ml) of water, once boiled, pour in the 80gm of wheat starch and use chopstick to stir them evenly then off fire.

5. Pour them into the plate of smashed yam and mix them evenly.

6. Prepare a bit of ammonia powder, then 3 tbsp of oil put into a bowl stir them well then put into the plate of yam to mix then let it cool down.

7. Once the mixture is cool down, then knead it into a dough inside the tray. Knead them well, then divide into 4 big portion, then one piece divide into 10 then round the portion into a ball shape.

8. Put cornflour to mix with the prawn first

9. Then press the yam ball into a flat round shape, indent a narrow passage in between the shape then put in the prawn, then fold them up, covering the prawn whole body, leaving the tail intact.

10. Heat up 70% of hot, a few pieces at a time to deep fry, using medium fire.

11. Fry until crispy, ready to serve.