Golden Pearls In A Nest

Serving 5 pax
Preparation Time 40 mins
Skill Intermediate

1L Knife Brand 100% Pure Groundnut Oil

Golden Pearl (Yam Ball):
300g Yam (Small Diced)*
200g Minced Prawn
1 sheet Vietnamese Rice Paper

Marination for Yam & Prawns:
1 tsp Salt
1 tsp Sugar
2 tsp Corn Flour
1 Egg Yolk

Dipping Sauce:
200g Thousand Island Sauce
2 Salted Egg Yolk (Cooked & Mashed)
½ tsp Curry Powder
1 tsp Lemon Juice

2 tsp Tobiko*
Edible Flowers
Micro Cress

*Available at your nearest FairPrice store.

  1. Heat up 1 litre of Knife Brand 100% Pure Groundnut Oil in a deep pot up to 170°C.
  2. To prepare the dip – Mix the Thousand Island dressing with cooked salted egg yolk, curry powder and lemon juice. Set aside.
  3. Cut the yam into small dice and set aside.
  4. Slice the prawns into half and smash with the back of a clever to make into prawn paste.
  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.
  6. Deep fry Vietnamese rice paper at 210°C (for the “nest”). Set aside.
  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.
  8. Garnish with tobiko, edible flowers and micro cress and serve it with the dip.
Browse Recipes