YAMS ARE OFTEN MISTAKEN FOR SWEET POTATOES, BUT THEY ARE NOT RELATED. YAMS CAN BE FOUND AT YOUR LOCAL ASIAN MARKET, THEY HAVE A BROWN OUTER SKIN AND STRIKING PURPLE FLESH. THIS DISH IS TEXTURALLY AND VISUALLY STUNNING.
First peel the yam, then, holding the yam upright and resting on a chopping board, use a spoon to scrape off the yam flesh from top to bottom, working around the whole yam until it has all been scraped (this is a traditional technique that gives the chunky texture needed for the dish; alternatively coarsely grate the yam).
Using a mortar and pestle or a small food processor, pound or process the prawns with the sliced white part of the spring onion until a paste forms. Add
Heat a frying pan over medium heat, then add the oil and fry the garlic until brown. Add the prawn paste and stir-fry for 2 minutes until fragrant. Season with
Transfer the prawn paste into the saucepan with the simmering stock and yam, and stir for 3 minutes. Add
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