Stuffed Sweet Potato Balls with Minced Pigeon Recipes

Ingredients :

300g sweet potatoes

30g pigeon fillet

1 slice preserved turnip

1 tbsp dried shrimps, soaked

1 tsp chopped garlic

1 tbsp Shaoxing wine

1 beaten egg

1/2 cup breadcrumbs

Seasoning - Sweet Potato

1/2 tsp salt

1/2 tsp sugar

1/4 tsp five spice powder

2 tbsp plain flour

Seasoning - Filling

2 tbsp water

1/2 tsp sugar

1 tsp light soy sauce

1 tsp cornflour

Peel and slice sweet potatoes, steam over high heat for 10 minutes. Mash sweet potatoes and then mix in seasoning. Set aside. Dice pigeon, preserved turnip and dried shrimps separately. Heat 2 tbsp of oil in wok. Sautee pigeon with chopped garlic until done. Sprinkle wine. Add preserved turnip and dried shrimps. Stir in filling seasoning and mix well. Leave it to cool off. This is the filling. Divide the sweet potatoes and filling into equal portions. Stuff each sweet potato ball with a portion of filling. Coat the balls with beaten egg and then breadcrumbs. Heat half wok of oil. Deep fry the balls until golden. Sweet potato balls are best served as snack in cocktail parties. After deep frying, the balls can be kept warmed in an oven or over a double boiler.

Serves 4 - 6

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