Recipe Ingredient
- 300g yam, cubed
- 8cm piece sugar-cane, cut into 6 flat pieces
- 1 red chilli, finely chopped
- 2 dried shitake mushrooms, soaked and chopped
- 1 tbsp chopped carrot
- 2 tbsp coarsely chopped water chestnuts
- 1 tbsp chopped spring onion
- 1 tbsp chopped coriander leaves
- Seasoning:
- 1 tsp salt
- 1 tsp light soy sauce
- 1/2 tsp pepper
- 1 tsp ginger juice
- 1 tsp Chinese five-spice powder
- 1 tsp sugar
- 1 tbsp sesame oil
- 75g wheat starch (tang mien fun)
- 1/2 tsp baking powder
- 1 egg white, lightly beaten
- Combined:
- 1/2 cup breadcrumbs
- 1/2 cup crushed cornflakes
- Dipping Sauce:
- 1 tbsp tomato sauce
- 1 tbsp chilli sauce
- 2 tbsp prepared mustard
Instructions
- Steam yam cubes until soft and cooked. Mash until fine while still hot. Add chilli, mushrooms, carrot, water chestnuts, spring onion and coriander leaves. Blend well. Stir in seasoning ingredients, wheat starch and baking powder. Mix well.
- Divide into six equal portions. Dust your hands lightly with wheat starch then take one portion and wrap around a sugar-cane stick. Shape well into a drumstick. (If it is sticky, dust with more wheat starch flour.) Dip drumstick into egg white and coat with combined breadcrumbs and cornflakes.
- Deep-fry in hot oil until golden. Drain on absorbent paper then serve with dipping sauce.
