10 to 30 mins
By Matt Tebbutt
From Saturday Kitchen
For the pork filling
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 shallots, peeled and diced
- 1 tsp minced fresh root ginger
- 2 green bird’s-eye chillies, chopped
- 200g/7oz pork mince
- 1 tsp cumin seeds, toasted and ground
- 25ml/1fl oz oyster sauce
- 100g/3½oz ready-made mashed potatoes
- 75g/2½fl oz plain flour
- salt and freshly ground black pepper
For the batter
- 130g/4½oz strong bread flour
- 130g/4½oz cornflour
- 1 tsp fast-action dried yeast
- 1½ tsp baking powder
- 1 tbsp caster sugar
For the dip
- 6 tbsp oyster sauce
- 3 tbsp black vinegar
- 1 tsp sesame oil
- 1 tsp caster sugar
To make the filling, heat the oil in a large saucepan and fry the garlic, shallots, ginger and chilli. Add the pork and cumin seeds, and then add the oyster sauce and mix. Season with salt and pepper, tip into a bowl and mix with the mashed potatoes. Leave to cool then form into twelve balls and place in the fridge for at least 1 hour.
To make the batter, mix all of the ingredients together with 260ml/9fl oz water in a bowl. Cover and leave to stand and rise for 1 hour. It will be wet and sticky after this, knock it back. Lightly dust the filling balls in the flour and then drop them into the batter mix.
To make the dip, mix all of the ingredients together and loosen with water. Set aside.
To serve, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the doughnuts for a few minutes until golden all over. Carefully remove from the oil and transfer to kitchen towels to drain. Serve the doughnuts with the dip.