Directions

To Prep

1. Boil and mash the sweet potatoes and set aside.
2. Add the salt and plain flour, and then mix well until soft dough is obtained. Set it aside.
3. Blend the shrimps, garlic, shallots, lemongrass, dried chilies, spices, turmeric and galangal with 1 tbsp of oil.
4. Heat up 2 tbsp of oil in a wok.
5. Sauté the blended ingredients for about 10 mins.
6. Add in shredded coconut, salt, and sugar to taste.
7. Stir for another 10 mins until the mixture is well mixed. Then, transfer to a bowl and leave it cool.

To Cook

1. Take a portion of the dough and flatten it on your hand. The dough should be about ½ cm thick, and about the size of your palm.
2. Place a ball of filling into the middle of the dough and bring the edges together.
3. When the ball has been sealed, roll it in your palm to get a nice sphere.
4. Repeat until all the dough has been used.
5. Deep fry them over medium heat until golden brown. Drains on the paper towels and serve.