Chef of the Week : Chef Dudu: Yamarita with Corned Beef and Egg Sauce Scampi

Chef Dudu is someone i have followed on Instagram for a couple of months and have definitely been blown away by the dishes he comes up with. I find myself wanting to try out his dishes every time he posts something. I reached out to him a couple months back to send us a guest post and we finally worked everything out and he sent us this yummy dish. Hope you love it and follow him on Instagram @chef_dudu

Chef Dudu

Yamarita for me is the highest form of enjoying yam. Its taste and feel is absolutely fantastic. it gives this heavenly sensation when having it as a meal especially with a very nice and delicious sauce preferably garnished with seafood. I recommend you try it especially as I have shared my experience of making it for a special sunday. Catch ya!!

Ingredients ( this is a guide only. Quantity is dependent on preference)

1 small tuber of yam

a tin of corned beef

1/2 kg of king prawns

4 eggs

half a cup of plain flour

sunflower oil

Onions

scotch bonnet

bell peppers

Method (Yamarita)

-slice your yams in to shapes, depending on preference

-Rinse the slices of yam and place in a bowl, add some sugar (not compulsory) -Add some water, cover up and place in the refrigerator over night to soften and sweeten.

-On the next day parboil the yam with the same water as it was in the fridge

_once parboiled, drain and powder it in a pan with the plain flour,

heat up a pan or wok with sun flour oil ready to fry the yam

-Whisk 2 or 3 eggs in a bowl and place the powdered yam in the egg one at a time, roll over till the egg is all over the yam.

– once the  oil is heated place the yam in the hot oil one at a time to fry.

-In about 4 mins it should be ready or better still when the yam turns golden.

Method (corn beef and egg sauce scampi)

-Remove the shell from your prawns, rinse and steam or stir fry in a wok (add spring onions peppers etc depending on preference)

-After about 5 to 10 mins or when the colour of the prawns changes you can set aside.  if you are using ready cooked prawns you can skip this step.

-In a hot wok, add some sun flower oil, and stir fry your diced bell peppers, onions and scotch bonnets.

-Do this for about 10 mins and add your corned beef.

-Stir fry for another 3mins, then add your eggs depending on preference.

-To keep it nice you don’t need to whisk the eggs since you are stir frying.

-After 3 mins your egg scampi sauce is ready.

Bon appétit