Fried Mango Yam Balls
1.
Cut the mango into strips, use a razor blade to cut the pulp, and then cut into small cubes.
2.
Chopped diced mango.
3.
Slightly thick batter.
4.
The yam is peeled off and steamed on a tray. (About fifteen minutes)
5.
Add appropriate amount of soft sugar to yam.
6.
Use a rice spoon to make a puree.
7.
A small handful of flour, an appropriate amount of roux.
8.
And good yam dough.
9.
Take an appropriate amount of yam dough and flatten it.
10.
Wrap a piece of mango, grasp it into a ball, and then knead it into a ball.
11.
Wrapped mango yam balls.
12.
Heat an appropriate amount of peanut oil for 20-30%.
13.
Put the mango yam balls and shake the bottom of the pot to avoid sticking to the bottom of the pot.
14.
Fry on a low fire until the yam balls are golden and remove them. Use absorbent paper to absorb excess oil. Bowl.
15.
Finished product.
16.
Finished product.
17.
Finished product.
Tips:
I first fried a diced mango wrapped in pure yam mud. The outer skin is crispy and soft, delicious to burst, but it is not shaped, and the outer skin bursts open. So add a small handful of flour and an appropriate amount of roux to increase the viscosity of the yam, and this will make the perfect mango yam ball 😍. Small fire throughout.