Yam Puff / Wu Kok

2009 Vanuatu, south pacific.  Port Villa Vegetable Market has plenty of beautiful yam available everyday.  and so i thought of making something with yam.  I saw this Yam Puff recipe quite interesting. so i gave it a try.

Result came out not bad at all.  However, my yam puff didn't look like the restaurant Yam puff so puffy, Still need a lot of practise or have to check other recipes to get my puff more puffy in the outside, something might be missing or my technic is wrong either way.   However, for the taste absolutely delicious!

Deepfried Yam Puff / Wu KoK
Ingredietns :-

600gm Yam ( do not wash after peel ) steamed and mashed.
75g wheat starch ( tang mein flour ) Mixed with 75ml boiling water and stir till mixed.  Texture like glue, so control the hot water as you go along
70g shortening
1tbsp sugar
1/4 tsp 5 spice powder
1tsp sesame oil
1/4 tsp pepper

Fillings :-
chicken, prawn, mushroom, green peas, chopped garlic, onion and cooking oil
Seasoning :-
1/2tbsp chicken granules
1/2tbsp oyster sauce
1/2tsp soya sauce
1/2tsp sesame oil
1/2tbsp corn starch
1/2tsp sugar
pepper to taste
4tbsp water
Oil for deep-frying