Method

• In a large saucepan, add enough water to just cover the yams add a generous pinch of salt and bring to the boil, reduce to a simmer and cook until tender (10 minutes)
• Be careful not to overcook them or they will break up
• When the yams are done, drain them and spread out over a tray to cool down quickly
• While the yams are cooking pulse the jalapenos, coriander, shallots and garlic cloves, add the vinegar and oil
• Taste and add a few drops Thai fish sauce, and freshly ground pepper, taste once again and correct if necessary
• Put the yams into a bowl and pour over chilli mixture, toss gently and serve
• Wonderful with some steamed fish