Hakka Purple Sweet Potato Abacus Beads

Hakka Purple Sweet Potato Abacus Beads

Ingredients:

130g steamed & mashed purple sweet potato

60g glutinous rice flour

10g tapioca starch

½ cup water

80g pork belly (shredded)

200g shrimps (shelled & deveined with the tail intact)

1 tbsp dried baby shrimp

10g black fungus (soaked until soften and shredded)

3 nos dried mushroom (soaked until soften, discard the stem and shredded)

1 tbsp chopped garlic

2 tbsp cooking oil

Marinade for shredded pork:

½ tsp light soy sauce

½ tsp sesame oil

¼ tsp ground white pepper

1 tsp corn starch

Seasonings: (mixed well)

½ cup water

1 tsp concentrated chicken stock

1 tbsp vegetarian oyster sauce

1 tbsp light soy sauce

¼ tsp ground white pepper

1 tsp sesame oil

Garnishing:

Some chopped spring onions, shredded red chilies and cilantro leaves

Preparation Instructions:

  1. Marinate the shredded pork belly with the marinade ingredients and set aside.
  2. In a mixing bowl, add in steamed and mashed purple sweet potato, glutinous rice flour and tapioca flour. Gradually add in water and knead into a smooth dough.
  3. Tear the dough into small pieces, roll into balls, and flatten them with your fingertip to form into the shape of abacus beads.
  4. Bring some water to a boil. Add in the purple sweet potato abacus beads, cook until the abacus beads float to the top. Remove and soaked in cold water and set aside.
  5. Heat up a wok with 2 tbsp of cooking oil, saute the chopped garlic until fragrant.
  6. Add in the marinated shredded pork belly, saute until the meat turn white.
  7. Add in baby dried shrimp, shredded black fungus and mushrooms, saute until fragrant.
  8. Add in the seasonings, bring to a boil and continue to simmer for 2 minutes.
  9. Add in the shrimps, stir to combine.
  10. Using a slotted spoon to drained the purple sweet potato abacus beads and transfer into the sauce. Toss well.
  11. Dish out to a serving platter, garnish with some chopped spring onion, shredded red chilies and cilantro leaves. Serve.
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