“Liv’s family love to share dim sum. With the help of the lovely Ning Ma from Mamalan, Brixton Village – a bustling street food restaurant inspired by her family’s dumpling and noodle stall at the heart of a Beijing market – we’re teaching Liv the secret to best-ever vegetable balls. ”
Cook the noodles according to the packet instructions, then drain and roughly chop.
Trim and coarsely grate the carrot, then trim and finely slice the spring onions, and add to a bowl.
Peel and finely chop the ginger, and finely chop the coriander (stalks and all), then add to the bowl with the drained noodles. Mix together gently.
Add a good pinch of sea salt, the five-spice, white pepper and flour, and gently fold together, adding 150ml of water, continuing to gently fold and mix together – don’t overmix, or the balls will become dense.
Half-fill a large sturdy pan with oil and gently bring up to 190ºC (or use a deep fryer).
Working in batches, carefully drop small balls (around 1 level tablespoon each) of the mixture into the hot oil – don’t worry about them being perfectly shaped.
Cook for 4 to 5 minutes, or until golden and crisp, then drain on kitchen paper, separating with wooden chopsticks if they start to stick together. Keep warm in a low oven while you cook the remaining batches, if needed.
Serve with sweet chilli sauce for dipping. Delicious served alongside Prawn dumplings as part of a dim sum selection.
TIP: Don’t be too perfect or precise when forming the veggie balls – this will give you that fantastic gnarly, crunchy texture.