Ingredients
600g Sweet Potato (300g each, for orange and purple variants)
300g Tapioca Flour (2 portions)
Boiling Water
½ cup Extra Virgin Olive Oil
4-6 cloves Sliced Garlic
4-6 cloves Sliced Shallots
Medium sprig of Coriander
1 tsp Red Chilli Flakes
40g Medium Dried Shrimp (Soaked)
Fish Sauce to taste
½ cup Grated Parmigiano Cheese
Crushed Cashew Nuts for garnish
Method
- Boiled cubed sweet potato separately.
- Mash sweet potato with a fork.
- Add 150g tapioca flour each, to both purple and orange mashed sweet potato.
- Mix in just enough boiling water till the dough comes together.
- Knead dough until smooth and divide into smaller portions.
- Roll dough into a long strip and cut each portion into ½ inch pieces.
- Shape each piece into a ball and make a dent in the middle.
- Repeat until all the dough is used up.
- Place abacus seeds in boiling water until they float to the top.
- Place abacus seeds in cold water.
- Drain water and add a little olive oil if necessary.
- Cook the purple and orange sweet potatoes separately.
- Combine shallot slices and olive oil in a cold skillet over medium heat. Toast for about 8 minutes.
- Add in garlic slices once the shallots become fragrant and slightly caramelised.
- Cook and stir until garlic is golden-brown, for about another 5 minutes.
- Add in minced coriander stalks and dried shrimp. Cook for another 3 minutes.
- Add in the abacus seeds, fish sauce, chilli flakes and grated cheese. Heat through until well combined.
- Serve immediately topped with crushed cashew nuts.