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| 26/6/1998 |
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Crispy Riblets Recipe by Majorie Chiew
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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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