I remember my late mother prepared this delicious crispy yam prawn many many years ago.
You need some mid size prawns, shelled and seasoned with some black pepper and salt.
And of course yam (or taro).
For 20 mid size prawns, you will need just half a normal yam.
Grate the yam into fine strips like so.
Prepare the batter. Mix about 150 gm of self raising flour with 5 tablespoons of cooking oil.
Add in about half cup of water to get a nice semi-liquid mixture. Stir the mixture for about 15 minutes to get allow the leavening in the flour to work.
Heat some oil in a wok.
Deep fry the prawns individually with the yam shreds and batter.
To do so, dip a prawn with a small amount of yam shreds in the batter. Then fry it in the hot oil. The prawn and yam should be fried in a medium flame. The pieces are done until it is a light golden brown.
The outcome looks something like this.
It is absolutely superb. The yam is wonderfully crispy and the prawn is soft inside and provides a nice flavor to the crunch.