English recipe – Please scroll down
Scallop Yam Croquette
|1.||Wheat starch 125g澄面粉|
|2.||Boiling hot water 125g沸水|
|3.||Cooked yam/ taro puree 600g熟荔芋泥|
|4.||Fine sugar 1 tsp细砂糖|
|5.||Salt 2 tsp盐|
|6.||Five spice powder to taste五香粉|
|7.||White pepper to taste白胡椒粉|
|9.||Unsalted butter 100g无盐奶油|
|10.||Unsalted butter 50g (optional) 无盐奶油|
This recipe yields 2nos of 6inch yam rings/ baskets佛钵, 16nos yam dumplings 芋角and 10nos scallop yam croquettes.
In the event of first attempt, please consider to halve the recipe for less yield.
- Preparing cooked yam puree – Peel the skin of a yam, cut into thin slices, steamed until soft, mash it. Measure 600g of cooked yam puree, set aside to cool down.
- In a large bowl, add wheat starch, pour in boiling hot water in 3 batches, stir well after each additions.
- Add ingredients 3-9, mix well, hand-knead to form a ball of dough.
- Ingredient 10 – Please observe the consistency of yam dough. If the dough is dry, please add all 50g. Just for your reference, the scallop yam croquette that I showcased in photos, I have used all 250g of fat called in this recipe.
- Cover the yam dough with cling film, let rest in fridge.
- Treating scallop – Peel away the small hard flesh on the side of scallop, do this to all scallops and wash them. Put scallops in a bowl, pour in hot water. Let scallops sit in hot water for 15min. Drain away the water, pat dry each scallops thoroughly.
- Wrapping scallop with yam dough – The amount of dough used depends on the size of your scallops. My recommendation is to ensure that there is 1cm thick of yam dough around the scallop. Please ensure there is no gap in between dough and scallop.
- Once done, keep all scallop yam croquettes in fridge. Only bring out enough pieces that you want to deep-fry each times.
- Heat up oil, maintain temperature in between 155°C-170°C, the use of cooking thermometer is strongly recommended.
- Line scallop yam croquettes on a deep-fry strainer with flat base, gradually submerge the scallop yam croquettes into hot oil, crust with beehive effect will form in 20-30 seconds.
- Continue to deep-fry until the scallop yam croquettes are gold brown in colour, then take them to a deep-fry net for resting. Serve hot.
- The yam dough can be stored up to 3-5 days in fridge. It is possible to make bigger batch for keeping in freezer for future use.
- If you would like to achieve the beehive effect on crust, you need to pay attention to the temperature of deep-fry oil.
- Deep-fry temperature – Best 155°C-170°C ；Average 145°C-154°C ；Not recommended <150°C
- If the temperature of deep-fry oil exceeded 170°C, you will observe this kind of undesired look on the crust of yam croquette, as shown in photo below.
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