UKTV recipes
Ross Burden from Good Food Bites
For an unusual starter try Ross Burden's tasty recipe for deep-fried yam paste buns filled with Chinese bacon
 

Yam paste buns

Yam Paste Buns

Method

 
1. For the filling, heat a wok. Add in the oil, heat through and add in the bacon and shiitake. Fry briefly, stirring, then pour in the stock.

2. Cook briefly, then mix in the cornflour and cook, stirring, until the mixture resembles a white sauce. Set aside to cool to room temperature.

3. In a mixing bowl, work together the flour and water, mixing well, then work in the steamed taro. Mix in the salt.

4. Mix in the lard, five spice powder, chicken bouillon and ammonium bicarbonate, forming a thick paste.

5. Form the paste into walnut-sized balls, flatten in the palm and fill with the Chinese bacon mixture. Press the paste around the filling, so that the filled buns resemble eggs.

6. Heat the oil for deep-frying in a wok or deep fat-fryer. Add in the filled buns and fry until golden brown on all sides. Remove with a slotted spoon, drain and serve.

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intermediate
 
Serves: 4
Prep: 30 min, plus cooling
Cook: 20 min
 
 

Ingredients

225g Chinese fermented wheat flour, (beng fun)
250ml water
425g taro, steamed and passed through a mouli
¾ tsp Salt
85g lard, melted
2/3 tsp Chinese five spice
2/3 tsp chicken bouillon powder, r crumbled stock cube
pinch of ammonium bicarbonate
vegetable oil, for deep-frying

For the filling:

½ tbsp vegetable oil
100g Chinese bacon, shredded
12 fresh shiitake mushrooms, or 18 dried, soaked and drained shiitake mushrooms, finely shredded
240ml fresh chicken stock
2 tbsp cornflour

 

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