This Prosperity Yam Ring has a restaurant quality crispy and lacy-like texture. Super delicious paired with a Kung Pao Shrimp.
So far, this Prosperity Yam Ring is my best one yet, and I have made quite a few. I can now say that I am fully satisfied with the recipe. While I was able to achieve much success with this other Yam Ring, I think this latest recipe and technique produced a more consistent result. I say consistent because it has been proven by two recipes. Also, the crispy, lacy-like texture is evenly distributed all over the entire ring. The exterior is super crispy and the interior is light and fluffy.
The Quest For A Crispier Prosperity Yam Ring
After my success with these Crispy Taro Puffs (Wu Kok), I was anxious to confirm that the one ingredient I used resulted in the signature lacy-like texture of deep fried taro dough. Prosperity Yam Ring has essentially the same dough and so I immediately went to work using the remaining taro I had. I was totally delighted to see the lacy-like effect appearing after less than a minute of deep frying. Isn’t that a beautiful sight?
I was very excited and as I continued frying, the lacy-like effect just got better and better.
Finally, after about 11 to 12 minutes of deep frying, I ended up with this beauty. The combination of that one ingredient and the oil temperature produced this amazingly light and crispy Yam Ring. What is that ingredient and temperature? It is shortening and the temperature to deep fry is at 375˚F (190˚C).
This latest recipe produces two Yam Rings, perfect for our family of four. My sons shared one, and hubby and I shared the other. This time the Prosperity Yam Rings went really fast.
Kung Pao Shrimp
The Kung Pao Shrimp paired nicely with the crispy dough. I did not have cashews on hand but I will certainly add some the next time I make this.
For the recent Lunar New Year celebration, I did have cashews in the Kung Pao Shrimp. The curved shape of the cashews matched the shape of the shrimp. 😉 As you can see, previously, the result of the Yam Ring was not as consistent as I would like.
Similar Tools Used in Making This Prosperity Yam Ring with Kung Pao Shrimp
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Calphalon Hard-Anodized Saucepan with Steamer Insert, 4 1/2-quart
Best Manufacturers Waffle Head Potato Masher
Carbon Steel Pow Wok (14 Inch, Round Bottom)

Prosperity Yam Ring with Kung Pao Shrimp
Ingredients
Taro Dough
- 12 oz taro (cut into ¼ inch slices) (340g)
- ¾ tsp salt
- ½ tsp ground pepper
- ½ tsp sugar
- ½ tsp five-spice powder
- ½ cup wheat starch (60g)
- 3 tbsp boiling water
- 2 tbsp shortening
- Sufficient vegetable oil for deep frying
Filling
- 1 portion Kung Pao Shrimp
Instructions
- Cut 2 pieces of parchment about 6 inches in diameter with a small hole in the center.
- Steam cubed taro for 12 minutes. Remove and mashed with potato masher in a big bowl.
- Add salt, ground pepper, sugar, five-spice powder.
- In a separate small bowl, combine wheat starch with 1½ to 2 tablespoons of boiling water. Mix to form a paste. Transfer this paste to the big bowl with mashed taro. Also, add shortening.
- Mix to form a non sticky dough. Divide the dough into two equal portions.
- Take a portion and knead it slightly on a work surface. Shape into a ball and flatten it slightly.
- Place the flattened ball of dough on your work surface and poke a hole in the middle right through to the other side with your thumb. Continue to shape the dough into a ring of about 4 to 5 inches in diameter and about ½ inch thick.
- Flatten and neaten the top of the yam ring with a pastry cutter/scrapper. Place the yam ring on prepared parchment paper. Place one of the rings on a metal strainer for deep frying.
- Heat sufficient vegetable oil in a deep saucepan or pot to about 375˚F (190˚C). This will take about 5 minutes.
- Gently lower the yam ring into hot oil.
- Occasionally lift the strainer to make sure the yam ring is intact. Lower the strainer back into the hot oil and continue deep frying until golden brown, about 12 minutes.
- Place fried yam ring on a paper lined plate to absorb excess oil. Repeat with the other formed yam ring.
- Cook Kung Pao Shrimp and transfer it into the yam ring. Serve immediately.
Notes
Nutrition
If for some reason, you can’t have shrimp, you can fill your Yam Rings with Kung Pao Chicken instead which is just as delicious.
We thoroughly enjoyed these two Prosperity Yam Ring with Kung Pao Shrimp and I can’t wait to make it again. I hope you will give it a try soon.
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