Louise shares a recipe for a dish from her first restaurant pop up in Pune, India - a childhood favourite fried Taiwanese Sweet Potato Ball that is a lot easier to prepare than you might expect. The star ingredient is the sweet potato, a versatile staple in Taiwan used in both its original form as well as in starch form!
TAIWANESE FRIED SWEET POTATO BALLS
Adapted from "Made In Taiwan" by Clarissa Wei, Ivy Chen
INGREDIENTS:
300-350g sweet potato
50g white sugar
50g sweet potato starch
1 1/2 tablespoons glutinous rice flour
Neutral flavoured frying oil
INSTRUCTIONS:
Peel the sweet potato and cut into 3cm cubes.
Place in a steamer and cook for 20 minutes.
Transfer sweet potatoes to a bowl and mash with white sugar.
Once mashed, add sweet potato starch and glutinous rice flour. Mix until a dough starts to develop.
Divide into 50g portions, rolling into balls and setting aside on a baking tray.
(Optional) Leave in fridge to firm up for a few hours.
Heat frying oil to 150C, then start frying the potato balls. Keep the balls separate to prevent sticking.
Use a ladle to press each ball gently against the side of your frying pot.
Continue frying until golden brown, then transfer to a cooling rack to drain and cool before serving.
6 окт 2024
