Fried Shredded Yam

Wu Xi Paeng

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Preparation info

  • Makes


    • Difficulty


Appears in

Dim Sum

Dim Sum

By Chan Chen Hei

Published 2005

  • About

I personally prefer this version to the popular steamed yam and radish cakes. The shredded yam used here makes the dish more fragrant, especially after it is pan-fried.


Yam 800 g, peeled and shredded
Pork (with some fat) 150 g, minced
Salt 55 g
Sugar 55 g
Corn flour (cornstarch) 75 g
Five spice powder a pinch
Sesame oil a dash
Cooking oil


  • Combine all ingredients except water and cooking oil. Mix well. Add a little water to bind mixture together.
  • Spread mixture thinly over a square baking tin. Steam over rapidly boiling water for 25 minutes. Allow to cool before cutting into smaller pieces.
  • Heat some oil and pan-fry steamed shredded yam pieces until crisp and fragrant.