CC license


For the dough
  • 500 gm (1 lb) sweet potatoes (boiled and mashed)
  • 10 tablespoons all-purpose flour
  • Small shrimps for garnishing (with shells and heads on)
  • 1 tablespoon of sugar
  • A pinch of salt
For the filling
  • 960 ml (4 cups) of grated coconut
  • 120 ml (1/2 cup) of dried shrimps
  • 1 garlic*
  • 3 shallots *
  • 6 fresh red chillies (or dried red chilies)*
  • 1 lemon grass (use only the white part)*
  • 1 1/2 teaspoon tumeric powder
  • 5 slices of peeled fresh ginger*
  • Salt to taste
  • Sugar to taste (palm sugar preferred)
  • 2 tablespoons cooking oil

For the dough
  1. Boil the sweet potatoes in hot boiling water for 15 minutes.
  2. Peel the skin off the boiled sweet potatoes and mash them in a big bowl
  3. Mix the mashed sweet potatoes with flour, sugar, and salt till a soft dough is formed. The dough shouldn’t be too sticky. If too sticky, add more flour to the mixture.

For the filling
  1. Pound all the (*) ingredients.
  2. Soak the dried shrimps in hot water for 15 minutes and then pound them. Set aside.
  3. Heat 2 tablespoons of cooking oil and add in the pounded ingredients plus the pounded dried shrimps. Fry till fragrant.
  4. Add in the grated coconut and mix well.
  5. Add in salt and sugar to taste.
  6. Set aside and let it cool.

For the wrapping
  1. Dust your hands with some flour and take a bit of dough (about the size of a small ball), flatten it and put the filling in the middle.
  2. Cover the filling and press one small shrimp on top of the dough.
  3. Heat oil and fry till golden brown.