Stir-Fried Hokkien Yam Cake

50g dried shrimps, soaked
25g dried mushrooms, soaked till soft and stemmed
4 to 5 leeks
some oil
3 cloves garlic, peeled and chopped
500g prawns, shelled and deveined with tails intact
300g roast pork, cut bite-sized
half napa cabbage, cut into small pieces
some crispy fried shallots

1 tbsp oyster sauce
1 tsp fish sauce
1 tbsp dark soya sauce
1 tbsp Chinese cooking wine
a dash of pepper

1    Slice 2 yam cakes thinly and set aside.
2    Squeeze off excess water from dried shrimps and dried mushrooms. Chop dried shrimps finely. Cut dried mushrooms into small pieces. Retain both soaking liquids.
3    Slice leek obliquely. Separate stem and leaves.
4    Mix seasoning with the soaking liquids.
5    Heat oil in wok. Fry dried shrimps for 2 to 3 minutes. Add garlic and white leek sections. Fry till just before garlic turns light brown. Add prawns, roast pork and dried mushrooms. Continue to fry till prawns are half-cooked.
6    Add yam cake slices, the remaining leek and napa cabbage. Fry well. Add seasoning liquid from Step 4.
7    Continue to stir-fry till cooked. Add water during the process if required. Serve with fried shallots.

Yam Cake Ingredients
a pinch of salt
1 yam (about 900g), peeled and shredded into thin strips
800g sweet potato flour
500ml water

1    Add salt into yam. Add sweet potato flour and water slowly in batches. Keep mixing to form a thick mixture.
2    Divide mixture into 4 ovals. Steam over high heat for about 15 minutes. Let yam cakes cool down. They can be stored in plastic bags and refrigerated.