Five-Spice Lentil Balls
Ingredients
- 250 gGreen lentil (dry)
- 2 pcGarlic (finely minced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 1 pcEgg (beaten)
- 3 tbspCorn starch
- 2 tbspsoy sauce
- 1 tspfive spice powder
- 1 tspSesame oil
- 500 mlPeanut oil (for frying)
Method
A golden, crispy crust revealing a tender, fragrant center. The scent of toasted sesame and five-spice escapes as soon as you break the ball with a fork.
- 1
Cook the green lentils in three times their volume of water. They should be very tender and mash easily under finger pressure. Drain thoroughly to remove all water.
- 2
Mash the lentils with a fork in a mixing bowl. Stir in finely minced garlic and green onions, five-spice powder, soy sauce, and sesame oil.
- 3
Add the egg and cornstarch. Mix firmly until you get a compact dough that no longer sticks to your fingers. Form walnut-sized balls.
- 4
Heat the peanut oil to 180°C. Fry the balls in small batches. The skin should turn dark brown and sound hollow when tapped with a fork. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Do not blend the lentils; mashing them by hand with a fork preserves the texture.
- If the dough is too wet, add another tablespoon of starch: the ball must hold its shape perfectly before hitting the oil.
How long does this dish keep?
Store for up to 3 days in the refrigerator. To restore crispiness, reheat in a hot oven for 5 minutes; avoid the microwave.
