• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy

Recipe Ingredient

  • Filling
  • 50ml cooking oil
  • 250g scallops, diced
  • 50g carrot, diced
  • 50g celery, diced
  • 50ml hoisin sauce
  • salt to taste
  • Dough
  • 3 salted eggs, boiled
  • 225g sweet potato, boiled
  • 300g wheat starch
  • 75g vegetable shortening
  • oil for deep frying


  1. To prepare filling: Heat oil in a wok and stir-fry the scallops, carrot and celery. Season to taste with hoisin and salt. Dish out and set aside.
  2. To prepare dough: Discard the salted egg whites. In a large bowl, mash the sweet potatoes and salted egg yolks. Add the wheat starch and shortening and knead into a dough.
  3. Divide into golf ball-sized spheres. Flatten each with the palm and place a tablespoon
  4. of filling in the middle. Gather the edges, seal and shape into an oblong shape.
  5. Heat the oil in wok and deep fry until golden brown in colour.

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