By Margarita Lee
150g rice flour
1000 ml water
300g yam diced
100g dried shrimps – cleaned, soaked, squeezed and coarsely chopped
2 pieces fermented beancurd/nam yee
1 Tsp salt
1 Tsp five spice powder
½ Tsp white pepper
1 Tsp sugar
¼ cup Cooking oil
3-4 Tbsp roasted peanuts – crushed
3 stalks spring onions – chopped
3 Tbsp fried shallots
1 red chilli – finely sliced
Mix rice flour and cornflour with water to form a smooth batter.
Heat pan over medium heat, sauté shallots and dried shrimps until aromatic.
Add yam, fermented bean curd, five spice powder, salt, sugar.
Pour in flour mixture and keep stirring until it forms a thick paste.
Pour the mixture into a heatproof plate and steam over high heat for 45 minutes, or until cooked.
Garnish with deep-fried shallots, spring onions, sliced chillies and roasted peanuts before serve.
Serve with chilli sauce.