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Shape the mashed beans into round balls (approx 14)
Bring a pan of water to a boil. Blanch the bean balls for a few seconds; remove immediately and place them on a tray with lotus root starch.
Shake the tray to coat the balls, blanch again quickly and repeat this procedure 7 times until the balls are well coated, then deep-fry over low heat until crispy.
Note: Use a strainer when deep-fry the balls. When the balls are about to puff, lift out immediately. Otherwise they will have an exploding effect in the oil and you can easily get burnt.
