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Liv Tyler's vegetable balls
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Total Time: 40 minutes
Learn the secret to delicious vegetable dumplings with Ning Ma from Mamalan, inspired by her family's Beijing market stall.
Ingredients:
50 g fine dried vermicelli noodles
300 g carrots
6spring onions
5 cm piece of ginger
1big bunch of fresh coriander (60g)
¼ teaspoonChinese five-spice
¼ teaspoonground white pepper
200 g self-raising flour
vegetable oilfor frying
sweet chilli sauce
Instructions:
Prepare noodles according to package instructions, then drain and roughly chop. Grate carrot coarsely and slice spring onions finely. Place in a bowl. Finely chop ginger and coriander and add to the bowl with noodles. Gently mix ingredients together. Add sea salt, five-spice, white pepper, and flour, folding gently. Slowly add 150ml water while continuing to gently combine ingredients - do not overmix. Fill a pan halfway with oil and heat to 190ºC. Drop small, tablespoon-sized balls of the mixture into the hot oil in batches. Fry for 4-5 minutes until crispy and golden. Drain on paper towels and keep warm in the oven. Serve with sweet chili sauce for dipping. Enjoy with Prawn dumplings for a delectable dim sum experience.