Lima bean balls

Ovo-vegetarian oriental lima bean balls

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 to 12 lima bean balls
Author Connie Veneracion


  • 200 grams fresh lima beans
  • salt
  • pepper
  • 1 egg beaten
  • 2 tablespoons oyster sauce (for strict vegetarians, there are vegetarian oyster sauces)
  • 2 tablespoons hoisin sauce
  • 3 to 4 cups cooking oil for deep frying


  • Boil the beans until tender, about 20 minutes. Dried and mature beans will take longer to cook so treat the "20 minutes" as a mere guideline. Put simply, the beans should be tender enough to mash but not mushy because you really want some texture of the beans to remain.
  • Drain the beans and mash with a fork (or a vegetable masher if you’ve got one). Season lightly with salt and pepper. Add the hoisin and oyster sauces and pour in the beaten egg. Mix well. Form into two-inch balls.
  • Heat the cooking oil in a wok or frying pan. Fry the bean balls in batches of four to six until golden brown and crisp on the outside. Drain on paper towels. Serve with more hoisin sauce on the side.