Shrimp and Herb Mashed-Potato Balls

Why people make this dish

Nourilo first tasted a plate of crispy potato-and-salt-cod balls (bacalhau balls) at a restaurant in Macau and loved them so much that he wanted to recreate them at home. Without salt cod on hand, he improvised — once with a mild salted-fish, and here with fresh shrimp and a little chopped herb. The result is a warm, fragrant, family-friendly afternoon-tea bite that comes together from pantry basics.

Method

1. Wash the potatoes, halve them, and boil in their skins until fully tender. Drain, peel, and mash (or work them smooth by hand).
2. Rinse the shrimp, pat dry, then flatten with the back of a knife and chop to a sticky paste. Peel and finely dice the onion.
3. Mix the shrimp paste, onion, garlic, minced herbs, white pepper, salt and a little oil into the mashed potato; knead smooth. Once the mash has cooled, stir in the beaten eggs.
4. Spoon the mixture, one spoonful at a time, into hot oil and fry over medium-low heat until golden. Lift out and plate (serve with cucumber or lettuce).

Nourilo’s Tips

Add the egg only after the potato has cooled — drop it into a hot mash and it sets into egg threads. If you used too little egg the color comes out paler; a touch more deepens the gold. If you like heat, a pinch of chili powder makes it even more moreish.