Recipe Ingredient
- 400g potatoes, scrubbed
- Seasoning
- 1 tbsp chopped spring onions
- 1 tbsp chopped parsley
- 1/2 tsp salt
- 1 tsp dried oregano
- 150g wheat starch (tang meen fun)
- 200ml boiling water
Instructions
- Bring a deep saucepan of water to a boil, add potatoes and cook until tender.drain and skin the potatoes, then mash and mix with seasoning ingredients. Blend well.
- Put wheat starch in a mixing bowl and pour in boiling water. Stir vigorously with a pair of chopsticks until dough is cooked. Knead dough well on a lightly floured (with wheat starch) surface until smooth.
- Add cooked dough to the mashed potato mixture. Mix until thoroughly combined. Shape into longish rolls.
- Heat oil in a kuali and fry rolls until golden brown. Drain and serve with piquant mayo sauce.
