Instructions

• Make the sauce and taste for tanginess. Adjust accordingly. Cover and reserve.
• Heat 2 teaspoons oil in a non stick skillet. Saute green onions until soft. Add garlic and ginger and saute again until fragrant. Switch of flame and cool.
• Combine soy sauce, hot sauce, 2 teaspoons of salt, and vinegar. Mash the peeled sweet potatoes manually with a potato ricer or a mashing tool- do not put it in a food processor. Mash until free of lumps. Remove any sweet potato fibers. Add the vinegar and soy sauce mixture and the cooled onions and garlic ginger and mash again until well incorporated.
• Add the processed bread and mash against until meal is evenly distributed.
• Taste for salt and spiciness. Adjust as per taste.
• Roll into balls.
• Place the sesame seeds on a flat surface such as a cutting board.
• Dip balls very lightly into the cornflour mixture. You can use a pastry brush as well to lightly brush the balls with this sticky paste.
• Roll them in the sesame seeds and reserve on a plate.
• Heat 3 inches of oil in a small wok or kadai on high heat. When oil is hot (test by dropping a small piece of sweet potato into it-if its sizzles and rises to the top the oil is ready for frying) reduce flame to medium and add 4-5 balls at a time. Cool until golden, drain with a slotted spoon and then over old newspapers or kitchen towels until dry.
• Serve warm with cocktail picks or toothpicks and the dipping sauce.