Directions

To Prep

1. Skin off the yam skin, cut into pieces and steam until soft.
2. Transfer yam (hot) into bowl and combine wheat starch, sugar, five spice powder, cooking oil and salt. Mash the yam and knead it until it forms a pliable dough – add additional wheat starch if it is too sticky; if it is too dry, increase amount of cooking oil.
3. Place the yam paste in a ziplock bag and seal the opening. Compress until it forms a thick piece and place in freezer for about 20-30 mins.
4. Once the yam paste is slightly firm (but still pliable), open the ziplock bag. Cut into 3 equal parts of about 5cm wide each.
5. Take one part and connect both ends together. Pop it back into the freezer until firm for deep frying. Just remember to defrost the ring slightly before deep frying.

To Cook

1. In a wok, put 1 tbsp of cooking oil and stir-fry the shitake mushrooms. Add the other ingredients and have a quick stir. Dish up and set aside.
2. Put all the sweet and sour sauce ingredients in the bowl, stir until well mixed. Pour the sweet and sour sauce ingredients in and use medium heat to cook the sauce until it thickens before adding the vegetables. Turn off the heat and stir until well mixed. Set aside.
3. Heat up adequate oil to cover the whole yam ring under medium heat. Then, deep fry the vermicelli. Once it starts to float upwards, drain and set aside.
4. Put the yam ring onto a ladle with holes and slowly immerse onto the hot oil (medium heat) until yam ring is submerged. Fry until golden brown and crispy.
5. After draining, place the yam ring on the serving plate. Pour the vegetarian fillings on the yam ring and the deep fried rice vermicelli surrounding the yam ring. Garnish with roasted cashew nuts, pine nuts and coriander.