Cut yam into sticks, coat with potato starch, and pan-fry until crispy. Toss with mentaiko mayo sauce for a superb appetizer with a crispy exterior and creamy interior. This is a budget-friendly and easy recipe perfect for saving money.
Ingredients
Main Ingredients (2 servings)
- Yam 250g
- Potato Starch 3 tbsp
Seasonings
- [A] Vinegar 1 tsp
- [A] Salt a pinch
- [B] Mayonnaise 1 tbsp
- [B] Mentaiko Paste 1/2 tsp
- [B] Soy Sauce 1/2 tsp
- [C] Coarsely Ground Black Pepper
- [C] Dried Parsley
Steps
- Wash and peel 250g of yam. [Pro Tip:] Using paper towels makes it less slippery and helps remove sliminess.
- Cut the peeled yam into 3cm sticks.
- Gently toss the cut yam with 1 tsp of vinegar and a pinch of salt, ensuring it coats evenly.
- Add 3 tbsp of potato starch to the yam, seal the bag, inflate it with air, and shake well to coat thoroughly.
- Heat vegetable oil in a frying pan over medium heat and arrange the potato starch-coated yam pieces with space between them. [Pro Tip:] Arrange the yam with space to prevent sticking.
- Once browned and firm, flip the yam and cook until browned on all sides.
- When the yam is browned and the coating has set, transfer it to a bowl.
- To the bowl with the cooked yam, add 1 tbsp of mayonnaise, 1/2 tsp of mentaiko paste, and 1/2 tsp of soy sauce. Mix well. [Pro Tip:] Adjust the mentaiko paste if you feel the flavor is too mild.
- Once the yam and sauce are well combined, transfer to a serving plate.
- Sprinkle coarsely ground black pepper and dried parsley over the plated yam, if desired. [Pro Tip:] Toss with the sauce immediately after cooking and serve promptly to enjoy the crispy exterior.
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