Ingredients :

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Pastry : 600 g yam, wash skin then pat dry, peel off skin,
(use scott towel to wipe any slime: to prevent
this do not wash after peeling)
-yam to steam and mashed

75 g Wheat Starch (Tang Mein flour) mixed with 75ml boiling
water and stir till mixed - texture like thick glue, so
control the hot water as you go along

70 g shortening
1 Tb sugar
1 tsp salt
1/4 tsp 5-spice powder
1 tsp sesame oil
1/4 tsp pepper

Filling :
150 g chicken meat, diced
100 g prawns, diced
3 mushrooms, soaked & diced
1/2 C green peas
1 TB chopped garlic
1 TB chopped onion
2 TB oil

Seasoning (mixed) :
1/2 TB chicken powder
1/2 TB oyster sauce
1/2 tsp soya sauce, black (thick)
1/2 tsp sesame oil
1/2 TB cornstarch
1/2 tsp sugar
pepper to taste
4 TB water
5 C oil for deep-frying

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Method :

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1 to make pastry, mix and knead all ingredients together till smooth. Divide into 24 pieces. 2 For the filling, heat up 2 Tb oil and saute chopped onion and garlic till fragrant. Add diced meat, prawns, and mushrooms and stir fry till aromatic. Add green peas and seasoning. Cook till thick and almost dry. Dish and leave to cool. Divide into 24 parts. 3 Wrap up 1 portion of pastry with 1 portion of filling. Shape into puffs. 4 Heat up oil and deep fry puffs on the laddle to prevent sticking to the bottom of wok and cause tearing to the tender puffs. Fry till golden brown. Drain on paper towels and serve hot.