prepare the mashed potato
Peel and chop the potato into evenly sized chunks.
Add to a pot of boiling water and cook for approximately 10 minutes, or until completely fork tender.
Drain well, then pass the potato through a potato ricer or mash thoroughly by hand until completely smooth and lump-free.
make the dough
Add a pinch of salt to the mashed potato.
Gradually add the potato starch, mixing as you go, until a soft dough forms.
Start with 70g and add more starch in small increments as needed. You want a dough that comes together easily and isn't overly sticky.
form the potato balls
Divide the dough into small, evenly sized portions.
Roll each piece between your palms to form small balls.
Try to keep them roughly the same size so they cook evenly.
cook the potato balls
Bring a pot of water to a boil.
Carefully add the potato balls and boil for approximately 4 minutes, or until they begin to float to the surface.
Once cooked, transfer them immediately to a bowl of cold water to stop the cooking process and help them become extra bouncy and chewy.
Drain well before saucing.
make the spicy sauce
Add the minced garlic, spring onion, sesame seeds, curry powder, chilli powder and gochugaru to a heatproof bowl.
Carefully pour the hot oil over the aromatics and spices.
Add the soy sauce, sugar, black vinegar, peanut butter, Chinese satay sauce and MSG.
Mix thoroughly until smooth and well combined.
If the sauce is too thick, add a splash of hot water to loosen it to your desired consistency.
Taste and adjust to your liking.
coat the potato balls
Add the drained potato balls to a large bowl.
Pour over the spicy sauce and toss gently until every potato ball is coated.
garnish & serve
Finish with fresh chives, coriander and a drizzle of chilli oil.
Serve immediately while the potato balls are still bouncy and chewy.
