Golden Pearls In A Nest
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Golden Pearls In A Nest

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Level

moderate

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Cooking

15 min

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Preparation

40 min

Ingredients

Servings

5
Knife Brand 100% Pure Groundnut Oil
1 l
Golden Pearl (Yam Ball)
Yam (Small Diced)
300 g
Minced Prawn
200 g
Vietnamese Rice Paper
1
Marination for Yam & Prawns
Salt
1 tsp
Sugar
1 tsp
Corn Flour
2 tsp
Egg Yolk
1
Dipping Sauce
Thousand Island Sauce
200 g
Salted Egg Yolk
cooked & mashed
2
Curry Powder
12 tsp
Lemon Juice
1 tsp
Garnishing
Tobiko
2 tsp
Edible Flowers
Micro Cress
(purchase in-store)

How to cook

Step 1

  • Heat up 1 litre of Knife Brand 100% Pure Groundnut Oil in a deep pot up to 170°C.

Step 2

  • To prepare the dip – Mix the Thousand Island dressing with cooked salted egg yolk, curry powder and lemon juice. Set aside.

Step 3

  • Cut the yam into small dice and set aside.

Step 4

  • Slice the prawns into half and smash with the back of a clever to make into prawn paste.

Step 5

  • Add the prawn paste to the yam. Marinate with salt, sugar, cornflour and 1 egg yolk. Combine well. Then portion into 15 yam balls.

Step 6

  • Deep fry Vietnamese rice paper at 210°C (for the “nest”). Set aside.

Step 7

  • Deep fry yam balls at 170°C or lower about 165°C (medium high heat) until golden brown. Place the golden pearls on the crispy rice paper nest.

Step 8

  • Garnish with tobiko, edible flowers and micro cress and serve it with the dip.
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