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| 26/6/1998 |
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Crispy Riblets Recipe by Majorie Chiew
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 | | Click for larger image | This vegetarian spring roll with yam paste filling makes a yummy snack.
Ingredients
200g wet beancurd sheets (tau pau) 180g yam 1 packet of breadcrumbs 3/4 cup water 80g plain flour 2 tbsp custard powder dash of tapioca flour cooking oil
Seasoning: 1/2 tsp salt 1/2 tsp pepper 1/2 tsp monosodium glutamate 1/2 tbsp shortening 1/2 tsp sesame oil 1/2 tsp sugar 1/2 tsp five spice powder 2 tsp light soya sauce 1/2 tbsp cooking oil
Method Wash and peel yam. Cut into cubes. Steam and mash the yam into a paste. Add seasoning ingredients and mix well. Set aside as filling.
Mix plain flour, custard powder and water to form a batter.
Spread the wet beancurd sheet and sprinkle with tapioca flour. Put in filling. Wrap it up and dip into batter and breadcrumbs.
Deep-fry in hot oil until golden brown. Drain and serve.
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