Durian Fire Balls

Ingredients:
Durian Filling Recipe

Dough:
3-1/2 cups glutinous rice flour
1/2 cup wheat starch (Tang Mien)
3 tbsp sugar
1-1/2 cup boiling water or more depending on dough
3 tbsp shortening.

Others:
1 cup water
1 cup breadcrumb
Cooking oil for frying

Directions:

1. Combine the glutinous rice flour, wheat starch & sugar.   Form a well in the center.   Gradually add the boiling water, stirring until a ball forms.   Add more hot water if needed.
2. Cool a little, while still warm, knead in the shortening, a little at a time.   Transfer to a lightly floured board & knead for a few mins until soft & smooth.
3. Divide the dough into 2 balls.   Roll each piece of dough into a 1-1/2" cylinder.  Cut each cylinder into 12 pcs & roll into a ball (making a total 24 balls).  Cover as you wok.
4. Take a pce of dough, flatten it.   Add 1 tsp of the during paste mixture.   Gently pack the filling down. Gather the edges of the dough over the filling & squeeze together the edges of the dough pressing to seal securely.  Roll between palms to form a ball.
5. Place water & breadcrumb in separate bowl.   Dip a ball into the water (this will help the breadcrumb stick to the ball) to moisten the ball.   Then roll the ball over the breadcrumb.   Place on a baking sheet.   Repeat the process with the remainder of the balls.
6. Put in the freezer for about 30 mins till the balls harden.
7. Heat oil over medium-high heat until 165 deg C.   Drop several durian balls into the oil & fry till golden brown about 7 mins.   As the balls float to the surface, begin to press them gently with the back of a metal spatula against the sides of the pot.   The balls will expand as they are gently rotated & pressed.   Fry until golden brown, or when they have expanded 3x their size.   Immediately drain on a wire rack over a baking sheet.   Serve.