Ingredient and Portion
Fried taro balls with scallop filling 帶子金球
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These taro balls are crisps on the outside, yet light and fresh inside. Great as a snack, but definetly good enough to be served as a dish when entertaining guests.
Average
60 mins
taro 650g
tang flour 320g
frozen scallops 1 small pack , about 120g
soaked dried scallops, tear into thin pieces when soft
water 2/3cup
tang flour 320g
frozen scallops 1 small pack , about 120g
soaked dried scallops, tear into thin pieces when soft
water 2/3cup
Seasoning
Marinade for scallops:
salt 2tsp
cornstarch 2tsp
Marinade for taro:
salt 2tsp
cooked oil 4tbsp
sugar 3tbsp
pepper 3/4tsp
salt 2tsp
cornstarch 2tsp
Marinade for taro:
salt 2tsp
cooked oil 4tbsp
sugar 3tbsp
pepper 3/4tsp
Method
Defrost scallops thoroughly, drain and wipe away excess water.
Remove skin from taro, cut into small pieces, and steam until soft. Mash with back of knife or fork.
Shallow fry scallops for about 2 minutes and drain well. mix well with marinade.
Bring 2/3cups of water to the boil, add in 2 tsp salt, and pour hot water into tanf flour, stirring all the time. Quickly mix well, then mix mashed taro into flour mixture and mix vigorously to form a dough. Add in dried scallops and mix well, then add in sugar and pepper and oil, and knead until well combined dough.
Divede dough into equal portions and shape into balls, then press flat.
Wrap in some scallops on each piece, the shape into a ball.
Heat oil in wok (about 300F), then deep fry taro balls until golden brown, then drain away excess oil and serve.
Remove skin from taro, cut into small pieces, and steam until soft. Mash with back of knife or fork.
Shallow fry scallops for about 2 minutes and drain well. mix well with marinade.
Bring 2/3cups of water to the boil, add in 2 tsp salt, and pour hot water into tanf flour, stirring all the time. Quickly mix well, then mix mashed taro into flour mixture and mix vigorously to form a dough. Add in dried scallops and mix well, then add in sugar and pepper and oil, and knead until well combined dough.
Divede dough into equal portions and shape into balls, then press flat.
Wrap in some scallops on each piece, the shape into a ball.
Heat oil in wok (about 300F), then deep fry taro balls until golden brown, then drain away excess oil and serve.
Tips
Good taros should be light in weight, and full of purple coloured patterns inside.
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