Step 1

Bring a large pot of water to a boil with 1 Tbsp salt.

Step 2

Peel the potatoes and cut them into cubes about 5cm/2 inches. It doesn't really matter, as long as they are small enough to cook in 10 - 15 minutes.

Step 3

Tip the potato chunks into the boiling water carefully (don't burn your hands), and cook them for 10 - 15 minutes, until a small knife can glide right through.

Step 4

Drain the potatoes with a colander, and sit the colander back on your empty pot and leave to air dry for 5 minutes. This will ensure that our potatoes aren't too wet to hold their shape.

Step 5

When they've had 5 minutes of air drying, tip them into a large bowl and mash them with a potato masher until smooth, as they are, nothing added.

Step 6

Heat the oil in a medium wok or deep frying pan (skillet) on medium heat.Line a plate with 2 sheets of kitchen paper.

Step 7

Peel the potatoes and slice them fairly thinly, just under 1 cm thick ( roughly ⅓ inch). This is so they'll fry fairly quickly.No need to be too worried about the thickness, just thin enough to fry quickly, but not too thin that they'll become potato crisps (aka chips in Asia).

Step 8

Dab the potatoes dry with kitchen paper, then fry in the hot oil in 2 batches. Fry each batch for 3 minutes, as you don't want them too crispy that they won't mash.This should be enough time for them to cook, take on a little colour but still be soft enough to mash.

Step 9

When the first batch is done, lift the potato slices out of the hot oil and place on a plate lined with 2 sheets of kitchen paper to absorb excess oil.Finish cooking the second batch.

Step 10

When all the potato slices are done cooking, you want to mash them up. I prefer doing this with a pestle and mortar, as they mash easier. Then tip into a large bowl.But if you don't have a big mortar, then just mash it down in a large bowl with a potato masher.

Step 11

Finely chop the coriander leaves and spring onions and tip them in with the mashed potato (which should be in a bowl).

Step 12

Add the crispy fried shallots, ⅛ tsp salt and pepper. Mix thoroughly. Taste and adjust seasoning as you see fit.

Step 13

Get a small portion of the potato mixture and form into balls, compressing them and flattening slightly with the palm of your hands. Place on a tray or large plate and chill in the fridge for 1 hour.Finish the rest of the begedil mix. You should get about 16 begedil.

Step 14

Heat the 250ml/1 cup oil on medium heat in a deep frying pan or medium wok. If you'd fried the potato earlier, just use the same oil, no need to add more.

Step 15

Lightly beat your egg.Line a large plate with 2 layers of kitchen paper.To test to see if the oil is hot enough, just dip any wooden utensil you have in the hot oil. If you start seeing tiny bubbles immediately hugging the spatula, it's hot enough.

Step 16

Very carefully, dip each begedil into the beaten egg and slide into the hot oil. Don't burn your fingers!Repeat until you've filled up your wok/pan without overcrowding and in a single layer. Depending on the size of your pan, you'll be frying the begedil in 2 batches, or maybe 3.Fry the begedil for about 2 minutes each side, flipping them halfway through. You may need just 1½ minutes each side, depending on your heat level. You are aiming for a golden brown colour.

Step 17

When done, take the begedil out and place them on the lined plate. Finish frying the rest of them. Serve as suggested above.