Deep-fried sweet potato pastries stuffed with prawn, crab and water chestnuts with sweet chilli sauce

Preparation info
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By Christine Manfield

Published 1999

  • About

I love the myriad pastries that are showcased on the trolleys of the Chinese yum cha. The skill involved in making these delectable but time-consuming morsels, which we consume so rapidly for such little cost, leaves me in awe, as does the variety. I constantly strive to emulate the array of flavours and textures achieved by these chefs. The following offering, a favourite at Paramount for some time now, is my own version of a yum cha pastry.