Shell the prawns, leave the tail, make a slit along the back of the prawn and remove the dark central vein. Wash, drain and set aside.

Put yam in a plate, steam till soft.

Mash the steam yam and then add ingredients A to mix to a soft dough.

Divide the yam mixture to 15 – 16 portion (35gm) each.

Take the yam mixture, flatten a bite, put in the ¼ egg yolk and 1 prawn, wrap it up, leaving the tail expose. Dust a little tapioca flour and set aside.

Repeat the same process till all the prawns and yam paste are used up.

Heat oil, deep fry over medium heat till golden brown.

Garnish with frilly lettuce or any fresh vegetables.