mauritian niouk yen / boulette chouchou / chokos dim sum
Ingredients
- 1 kg chokos (chouchou)
- 100 g chicken mince
- 2-3 shiitake mushroom finely diced
- 25 g rice vermicelli stick (mifoon)
- ½ cup corn/tapioca starch (poudre cange)
- 2 tsp fish sauce
- 3 tsp salt
- 1 tsp white ground pepper
- oil for frying
Instructions
Preparing the ingredients
- Wearing gloves (Chokos can make the skin very itchy), peel off the chokos' skin. Using a paring knife, make sure to remove all the little bits of skin in the little canals.
- Cut the chokos in half or quarter and grate them into in large bowl.
- Add 1 tsp of salt to the grated chokos, mix well and let it sit for 5 minutes.
- Transfer the grated chokos into a tea towel and squeeze it several time to extract the maximum amount of liquid out of it. Discard the liquid and set the chokos aside in a large bowl.
- Heat up some oil in a frying pan. Cook the mince chicken and the shiitake mushroom and season with 1 tsp of salt. Set aside to cool down.
- In a pot, heat up some oil for deep frying (190C/380F). Put in the rice noodle sticks until they expand, about 10 secs only. Remove from oil and set aside.
The dim sum mixture
- In the large bowl with the grated chokos, add in the chicken and shiitake, crush in the fried rice noodle, add in your seasoning (corn/tapioca starch, fish sauce, white pepper and remaining salt). Combine everything well.
- The mixture should have a sticky consistency that's just enough for it to hold it's shape when rolling into a ball.
- Start rolling the dim sums into golf-sized balls. Spray some oil onto a steamer tray and place the balls onto the tray for steaming.
Steaming the dim sums
- Steam on medium high heat for 20mins
- Optional — sprinkle with chopped spring onions and serve with some fresh chilli sauce!