Shrimp Sweet Potato Balls with Spicy Dip

Ingredients

• 800 g sweet potatoes
• 1 red chili pepper
• 1 onion
• 300 g large shrimp (peeled and raw)
• 2 tbsp freshly chopped coriander leaves
• 2 Eggs
• 1 tbsp potato starch
• 150 g bread flour
• Salt
• vegetable oil (for frying)

Instructions

1. 1.

   Wash the potatoes and steam for about 30 minutes until cooked. Peel, mash with a potato masher, and let steam off. Wash the chili pepper, halve it, deseed, and finely chop. Peel and dice the onion finely. Rinse the shrimp, pat dry, and finely chop. Combine the shrimp, chili, onion, coriander, and eggs with the mashed potatoes. Add potato starch and enough panko breadcrumbs until a well-formed dough forms. Season with salt and shape into 16‑20 small balls. Coat each ball in panko and fry in hot oil (≈170 °C) for 3–4 minutes until golden brown. Drain on paper towels; optionally keep warm at 70 °C in the oven until all are ready.

2. 2.

   Serve with a spicy-sweet chili sauce for dipping, if desired.