Standby a medium size stock pot with boiling water. Boil the U.S. Russet potatoes for 15 minutes.
Standby a medium size mixing bowl. Place the boiled U.S. potatoes in the mixing bowl and mashed it. Add the flour and egg mixture. Next add all the chopped ingredients and shrimp paste to form a hard potato mixture.
Form the mixture into round individual shapes around 40gm each. Using a lemon grass skewer, shape and fold the potato mixture to the skewer to form satay shape. Do around 12 pieces.
Preheat a medium size nonstick pan before adding oil. Place the potato balinese skewer on to the nonstick pan and seared the potato skewer for 3 minutes on each side until they turn to golden brown.
Transfer the potato balinese skewer on the plate and serve them with the sweet thai chili sauce.
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