Sweet Potato Abacus Seed Aglio Olio

Name: Sweet Potato Abacus Seed Aglio Olio
Prep time: 60 min
Cook time: 18 min
Total time: 78 min
Yield: 2
Cuisine: Mains
Ingredients: 600 g Sweet Potato; 300 g Tapioca Flour; 5 cloves Garlic; 5 Shallots; 1 spring Coriander; 1 tsp Red Chilli Flakes; 40 g Dried Shrimp; 1/2 cup Grated Parmigiano Cheese; Crushed Cashew Nuts; 1/2 cup Extra Virgin Olive Oil; Fish Sauce; Water

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Level

difficult

Cooking

18 min

Preparation

60 min

Ingredients

Servings

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	¹⁄₂ cup
Crushed Cashew Nuts for garnish
Extra Virgin Olive Oil	¹⁄₂ 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.