Sweet Potato Abacus Seed Aglio Olio
Search
Shopping cart
Cart
Recipe cover image

Sweet Potato Abacus Seed Aglio Olio

Gathering more reviews
·
Rate this recipe
Recipe info icon

Level

difficult

Recipe info icon

Cooking

18 min

Recipe info icon

Preparation

60 min

Ingredients

Servings

2
Sweet Potato
300g each, for orange and purple variants
600 g
Tapioca Flour
2 portions
300 g
Garlic
sliced
5 cloves
Shallots
sliced
5
Coriander
minced
1 spring
Red Chilli Flakes
1 tsp
Dried Shrimp
soaked
40 g
Grated Parmigiano Cheese
12 cup
Crushed Cashew Nuts
for garnish
Extra Virgin Olive Oil
12 cup
Fish Sauce
to taste
Water
boiling

How to cook

Prepare sweet potato

  • Boiled cubed sweet potatoes separately.
  • Mash sweet potatoes with a fork.
  • Add 150g tapioca flour each, to both purple and orange mashed sweet potatoes.
  • Mix in just enough boiling water till the dough comes together.
  • Knead dough until smooth and divide into smaller portions.
  • Roll dough into a long strip and cut each portion into ½-inch pieces.
  • Shape each piece into a ball and make a dent in the middle.
  • Repeat until all the dough is used up.
  • Place abacus seeds in boiling water until floating to the top.
  • Place abacus seeds in cold water.
  • Drain water and add a little olive oil if necessary.

Start cooking

  • Combine shallot and olive oil in a cold skillet over medium heat.
  • Add in garlic slices once the shallots become fragrant and slightly caramelized.
  • Cook and stir until garlic is golden-brown, for about another 5 minutes.
  • Add in minced coriander stalks and dried shrimp. Cook for another 3 minutes.
  • Add in the abacus seeds, fish sauce, chilli flakes and grated cheese.
  • Heat through until well combined.
  • Serve immediately topped with crushed cashew nuts.
Tried this recipe? Rate it!
Shop ingredients