Ingredients

The following ingredients have 4 Servings
  • 2 C Japanese sweet potatoes (purple fleshed with yellow meat)
  • 1/2 C all purpose flour
  • 1/2 tsp salt
  • 3 tbsp dried shrimp, rehydrated
  • 2 shallots, sliced
  • 2 cloves garlic, chopped
  • 1-inch slice ginger, chopped
  • 1 tsp tumeric powder
  • 1 stalk lemongrass, chopped
  • 10 raw shrimp, chopped
  • 1/3 C coconut flakes
  • 1/2 tsp salt
  • Oil for frying

Instruction

  • Cook, peel, and mash sweet potatoes, then set aside to cool.
  • Blend dried shrimp, shallots, garlic, ginger, tumeric and lemongrass into a paste, or grind using a mortar and pestle to achieve a paste-like texture.
  • Sautee spice mixture in a pan until brown around the edges and fragrant.
  • Mix in shrimp, then remove from heat once shrimp turn pink and add coconut and salt. Set aside to cool.
  • Combine cooled sweet potatoes with flour and salt to form a firm dough. Shape dough into ping pong balls, making a bowl shape in the middle with your thumb.
  • Fill each ball with (at least) one heaped teaspoon of filling and seal, then press into a slightly flattened ball.
  • Heat about an inch of oil to 375+ degrees in a large saucepan and fry until golden brown on each side. Drain on paper towels and serve.