Chewy Potato Balls with Curry Satay Sauce

Dough

• 1 large potato, around 500g
• 70-100g potato starch (or tapioca starch), added in increments until you get a dough (potato starch gives the best chew)
• pinch of salt

Sauce

• 1 1/2 tsp chilli powder
• 1 tsp gochugaru
• 1 garlic clove, minced
• 1 green onion, minced
• 1 red chilli, minced (omit for less heat)
• 1/2 tsp sesame seeds
• 1/4 cup hot oil
• 1 tsp curry powder
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tbsp black vinegar
• 1/2 tbsp peanut butter
• 1 1/2 tsp Chinese satay sauce
• pinch MSG

Toppings

• chives
• 1 tsp chilli oil
• coriander

Directions

• Make the sauce: put the chilli powder, gochugaru, garlic, green onion, red chilli and sesame seeds in a heatproof bowl and pour over the 1/4 cup hot oil to sizzle the aromatics. Stir in the soy sauce, black vinegar, sugar, peanut butter, curry powder, Chinese satay sauce and MSG, then stir through the chopped coriander.
• Peel, chop and boil the potato until fork-tender. Mash well (a potato ricer makes this easiest).
• Add the starch a little at a time, mixing until you get a smooth dough. Portion and roll into small balls.
• Boil the balls in a pot of water until they float to the top, then transfer to a bowl of cold water.
• Coat the drained balls in the sauce. Top with chilli oil, chives and coriander and serve.

From Jess Menezes on Instagram. Method reconstructed from the video. Spicy.