Singaporean-Malaysian🐟 Seafood

Crispy Taro Prawns with Honeycomb Texture

Name: Crispy Taro Prawns with Honeycomb Texture
Total time: 1 h 15 min
Yield: 10 servings
Cuisine: Singaporean-Malaysian
Ingredients: 320 g yam; 1 tsp sugar; 1 tsp salt; 1 tsp five-spice powder; ½ tsp baking powder; a few dashes white pepper; 40 g vegetable shortening or lard; 60 g wheat starch (dim sum flour); 90 ml hot water; 10 large prawns, peeled and deveined

⏱ 75 min🍽 Serves 10

Golden fried taro-wrapped prawns with a distinctive honeycomb texture, featuring creamy yam infused with five-spice wrapped around tender prawns. Crispy exterior, aromatic and delicious, perfect for Chinese New Year celebrations and special occasions.

Adapted from a video by Spice N' Pans

How to Fry Perfect Taro Prawns with Honeycomb Texture 炸芋虾 Chinese New Year Fried Yam Shrimp Recipe

Watch on YouTube

Ingredients

yam320 g
sugar1 tsp
salt1 tsp
five-spice powder1 tsp
baking powder½ tsp
white peppera few dashes
vegetable shortening or lard40 g
wheat starch (dim sum flour)60 g

Steps

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1
Slice 320g yam thinly and steam in boiling water for about 20 minutes until soft. Test doneness by poking with a chopstick—it should pierce easily.
2
Prepare wheat starch dough: gradually add 90ml hot water to 60g wheat starch flour while stirring continuously until the flour absorbs all the water and forms a dough. Set aside.
3
Transfer steamed yam to a mixing bowl. Add 1 tsp sugar, 1 tsp salt, 1 tsp five-spice powder, ½ tsp baking powder, a few dashes white pepper, and 40g vegetable shortening or lard. Mix and mash everything together while still hot to fully combine all ingredients.
4
Pour the prepared wheat starch dough into the yam mixture and mix thoroughly until fully incorporated. Cover and allow to rest and cool for 20-30 minutes.
5
Once cooled, divide the yam mixture into 10 equal portions. Roll each portion into a ball and gently flatten it into a disc.
6
Take one yam disc and flatten it slightly. Place a prawn (tail exposed) on top and gently wrap the yam around the prawn, sealing it completely. Refrigerate until ready to fry. Remove from fridge at least 30 minutes before deep-frying to bring to room temperature.
7
Heat oil in a pot over medium heat until tiny bubbles rapidly rise around a chopstick inserted into the oil, indicating the oil is hot enough.
8
Coat a strainer with hot oil and carefully place the taro prawns on it. Lower the strainer into the oil, pouring hot oil over any areas that aren't fully submerged. Gently shake and turn to cook evenly until golden brown and crispy.
9
Remove when the exterior turns a beautiful golden brown. Maintain medium heat to avoid over-browning. Repeat with remaining taro prawns.
10
Allow to cool briefly before serving. Enjoy the crispy exterior, creamy yam interior, and tender, perfectly cooked prawns inside.

Crispy Taro Prawns with Honeycomb Texture

Ingredients

Steps

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