Chewy Potato Balls with Curry Satay Sauce
Chewy Potato Balls with Curry Satay Sauce
Ingredients
For the Chewy Potato Balls
- 1 potato, giant, peeled and chopped into cubes
- 1 cup tapioca starch, (or potato starch for a chewier texture)
For the Curry Satay Sauce
- 1/4 cup green onions, chopped
- 1 tablespoon red chilies, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon white sesame seeds
- 1/4 cup cooking oil, hot
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 2 tablespoons Chinese satay sauce, from a 250g can
- 1/4 teaspoon MSG, a pinch
- 2 tablespoons coriander, chopped, plus extra for garnish
For Garnish
- 1 teaspoon chili oil, as needed
Instructions
- 1
Peel and chop the giant potato into 2-3 cm cubes.
⏱️ 5 min
- 2
Place the potato cubes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 3
While the potatoes are boiling, prepare the sauce. In a heatproof bowl, combine the chopped green onions, chopped red chilies, minced garlic, paprika, cumin, turmeric, and white sesame seeds.
⏱️ 5 min
- 4
Heat the cooking oil in a small saucepan until very hot (shimmering). Carefully pour the hot oil over the aromatics and spices in the bowl. Stir well with a spoon to cook the spices.
⏱️ 2 min
- 5
Add the soy sauce and vinegar to the mixture and stir until combined.
⏱️ 1 min
- 6
Stir in the Chinese satay sauce and MSG until well incorporated.
⏱️ 1 min
- 7
Add the chopped coriander to the sauce and stir until well combined. Set aside.
⏱️ 1 min
- 8
Once the potatoes are fork-tender, drain them thoroughly from the water.
⏱️ 1 min
- 9
Mash the boiled potatoes until smooth. A potato ricer can be used for an easier and smoother result.
⏱️ 3 min
- 10
Add the tapioca starch (or potato starch) to the mashed potatoes. Knead the mixture until it forms a smooth, pliable dough.
⏱️ 5 min
- 11
Portion the dough and roll it into small balls, approximately 2.5 cm (1-inch) in diameter.
⏱️ 5 min
- 12
Bring a fresh pot of water to a rolling boil. Add the potato balls to the boiling water. Cook them until they float to the surface, about 3-5 minutes.
⏱️ 5 min
- 13
Using a slotted spoon or strainer, remove the cooked potato balls from the boiling water and immediately transfer them into a bowl of cold water to stop the cooking process and maintain their chewiness. Let them sit for 5 minutes.
⏱️ 5 min
- 14
Drain the potato balls from the cold water.
⏱️ 1 min
- 15
Place the potato balls into a serving bowl and pour the prepared curry satay sauce over them. Toss gently to ensure all balls are evenly coated.
⏱️ 2 min
- 16
Top with a drizzle of chili oil and additional chopped coriander. Serve immediately and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chewy Potato Balls with Curry Satay Sauce
For the Chewy Potato Balls
- 1 potato, giant, peeled and chopped into cubes
- 1 cup tapioca starch, (or potato starch for a chewier texture)
For the Curry Satay Sauce
- 1/4 cup green onions, chopped
- 1 tablespoon red chilies, chopped
- 1 tablespoon garlic, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 tablespoon white sesame seeds
- 1/4 cup cooking oil, hot
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 2 tablespoons Chinese satay sauce, from a 250g can
- 1/4 teaspoon MSG, a pinch
- 2 tablespoons coriander, chopped, plus extra for garnish
For Garnish
- 1 teaspoon chili oil, as needed
Instructions
- 1
Peel and chop the giant potato into 2-3 cm cubes.
⏱️ 5 min - 2
Place the potato cubes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 3
While the potatoes are boiling, prepare the sauce. In a heatproof bowl, combine the chopped green onions, chopped red chilies, minced garlic, paprika, cumin, turmeric, and white sesame seeds.
⏱️ 5 min - 4
Heat the cooking oil in a small saucepan until very hot (shimmering). Carefully pour the hot oil over the aromatics and spices in the bowl. Stir well with a spoon to cook the spices.
⏱️ 2 min - 5
Add the soy sauce and vinegar to the mixture and stir until combined.
⏱️ 1 min - 6
Stir in the Chinese satay sauce and MSG until well incorporated.
⏱️ 1 min - 7
Add the chopped coriander to the sauce and stir until well combined. Set aside.
⏱️ 1 min - 8
Once the potatoes are fork-tender, drain them thoroughly from the water.
⏱️ 1 min - 9
Mash the boiled potatoes until smooth. A potato ricer can be used for an easier and smoother result.
⏱️ 3 min - 10
Add the tapioca starch (or potato starch) to the mashed potatoes. Knead the mixture until it forms a smooth, pliable dough.
⏱️ 5 min - 11
Portion the dough and roll it into small balls, approximately 2.5 cm (1-inch) in diameter.
⏱️ 5 min - 12
Bring a fresh pot of water to a rolling boil. Add the potato balls to the boiling water. Cook them until they float to the surface, about 3-5 minutes.
⏱️ 5 min - 13
Using a slotted spoon or strainer, remove the cooked potato balls from the boiling water and immediately transfer them into a bowl of cold water to stop the cooking process and maintain their chewiness. Let them sit for 5 minutes.
⏱️ 5 min - 14
Drain the potato balls from the cold water.
⏱️ 1 min - 15
Place the potato balls into a serving bowl and pour the prepared curry satay sauce over them. Toss gently to ensure all balls are evenly coated.
⏱️ 2 min - 16
Top with a drizzle of chili oil and additional chopped coriander. Serve immediately and enjoy!
⏱️ 1 min