Soon Kueh

Filling:
4 clove of garlic (chopped)
4 shallots (chopped)
50g dried prawns (soaked and diced)
4 mushrooms (soaked and shredded)
500g yambean (peeled and shredded)

Seasoning: (mixed)
½ tsp black soya sauce
1 tbsp oyster sauce
½ chicken stock
½ tsp pepper
250g (1 cup) water

Skin:
Ingredients A:
200g water
½ tsp salt
2 tbsp fried shallots & garlic oil

Ingredients B: (sieved together)
100g rice flour
75g tapioca flour

* ½ cup fried shallots & garlic oil *

Method
Filling:
1. Heat up oil, sauté chopped garlic, shallot and dried prawns till golden brown (use medium heat)
2. Add in mushrooms and stir-fry till fragrant
3. Add shredded yambean, fry and mixed well
4. Add in mixed seasoning, mixed well, covered and simmer overlow fire till water is fully absorbed and yambean is tender
5. Dish and cool

Skin:
1. Put Ingredients B into mixing bowl
2. Bring Ingredients A to a boil.
3. Pour A into B and mix quickly. Cover and stand for 10 mins
4. Turn mixture out from mixing bowl, knead into a soft and pliable dough. Divide into 10 equal portions
5. Roll skin into thin sheet and cut into rounds. Wrap up filling and seal the side to form a semi-circle
6. Place on greased tray and steam for 15 mins over high fire. Remove and brush with fried shallots & garlic oil