Guyanese Egg Balls with Mango Sour

Guyanese Egg Balls with Mango Sour (Guyana)

From MAD LOVE by Devan Rajkumar

A Guyanese street snack with a twist—crispy on the outside, soft and flavorful on the inside, encasing a perfectly boiled egg. The mash of cassava, Wiri Wiri peppers, and spices delivers heat and depth, while the vibrant Mango Sour adds a tangy, slightly sweet kick.

Ingredients:

For the Egg Balls:

• 6 eggs
• 1 Lb cassava or potatoes, peeled and cut into ½ inch cubes
• 1 ¾ tsp (8.6ml) salt, divided
• 2 scallions, thinly sliced
• 2 Wiri Wiri chili peppers, finely chopped
• 1 tsp (4.9ml) onion powder
• 1 tsp (4.9ml) ground cumin
• ½ tsp (2.5ml) black pepper
• Grapeseed oil, for greasing
• Vegetable or additional grapeseed oil for deep-frying

For the Coating:

• 1 cup (240ml) flour
• 2 eggs, beaten
• 1 cup (240ml) panko breadcrumbs, gently pulsed
• Salt and black pepper, to taste

For the Mango Sour:

• 4 cloves garlic
• 2 Wiri Wiri chili peppers
• 2 cups (480ml) cubed green mango
• ¾ tsp (3.7ml) salt
• ¼ cup (60ml) sugar
• ½ tsp (120ml) ground turmeric (optional)
• 1 tbsp (14.8ml) fresh lime juice
• 1 tbsp (14.8ml) plus 1 tsp white vinegar

Method:

Egg Balls

Bring a saucepan of water to a boil. Gently lower eggs and boil for 6-8 minutes, depending on your desired firmness of the yolk. Transfer the eggs to a bowl of ice water to stop them form cooking. When cool enough to handle, peel eggs and set aside.

Bring another saucepan of water to a boil. Add cassava (or potato) and 1 tsp salt and boil for 15-20 minutes, unit fork tender. Drain, then transfer to a large bowl and mash until smooth. Stir in scallions, Wiri Wiri peppers, onion powder, garlic powder, cumin, the remaining ¾ tsp salt and pepper.

Rub a little oil on your hands to prevent sticking. Place ½ cup of filling into the palm of your hand and flatten it out to form an oval shape, about 1/3 inch thick. Place an egg in the middle and gently press the filling around the egg. Repeat for the remaining eggs.

Coating

Place Flour, beaten eggs and panko into three separate shallow bowls. Season each with salt and pepper.

Assembly

Heat oil in a deep fryer or a large saucepan, a third full, over medium-high heat, until it reaches a temperature of 350 F. Line a baking sheet with paper towels.

Roll an egg ball in the flour, then shake off excess. Dip into beaten egg, then press firmly with panko.  Repeat with remaining egg balls.

Carefully lower egg balls into the fryer or saucepan, taking care not to splash hot oil. Deep-fry for 2-3 minutes, until golden brown all over. Using a slotted spoon, transfer the egg balls to the prepared baking sheet to drain.

Serve immediately with chutney, mango sour and/or hot sauce.

Mango Sour

Combine all ingredients in a saucepan. Add 2 cups water and simmer over medium heat for 15-20 minutes, until mango has softened and flavors are infused.

Transfer to a blender or food processor and pulse until lightly puréed. Mango sour will keep in the fridge for 2 weeks.