Sweet Potato Abacus Seed Aglio Olio

Serving 2 pax
Preparation Time 1 hour
Skill Intermediate

600g Sweet Potato (300g each, for orange and purple variants)
300g Tapioca Flour (2 portions)
Boiling Water
½ cup Extra Virgin Olive Oil
4-6 cloves Sliced Garlic
4-6 cloves Sliced Shallots
Medium sprig of Coriander
1 tsp Red Chilli Flakes
40g Medium Dried Shrimp (Soaked)
Fish Sauce to taste
½ cup Grated Parmigiano Cheese
Crushed Cashew Nuts for garnish

  1. Boiled cubed sweet potato separately.
  2. Mash sweet potato with a fork.
  3. Add 150g tapioca flour each, to both purple and orange mashed sweet potato.
  4. Mix in just enough boiling water till the dough comes together.
  5. Knead dough until smooth and divide into smaller portions.
  6. Roll dough into a long strip and cut each portion into ½ inch pieces.
  7. Shape each piece into a ball and make a dent in the middle.
  8. Repeat until all the dough is used up.
  9. Place abacus seeds in boiling water until they float to the top.
  10. Place abacus seeds in cold water.
  11. Drain water and add a little olive oil if necessary.
  12. Cook the purple and orange sweet potatoes separately.
  13. Combine shallot slices and olive oil in a cold skillet over medium heat. Toast for about 8 minutes.
  14. Add in garlic slices once the shallots become fragrant and slightly caramelised.
  15. Cook and stir until garlic is golden-brown, for about another 5 minutes.
  16. Add in minced coriander stalks and dried shrimp. Cook for another 3 minutes.
  17. Add in the abacus seeds, fish sauce, chilli flakes and grated cheese. Heat through until well combined.
  18. Serve immediately topped with crushed cashew nuts.
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