Fried Taro Cakes Recipe
Snack Recipes

Ingredient:
 

1 1/3 lb
2 oz
5 oz
5 oz
2
1/2 tsp
1/2 tsp
1
6 cup
1 tsp
4 tbsp
 

taro root
cheng-mein flour
shrimps
pork
dried black mushrooms
MSG
salt
egg
oil
cornstarch
lard

Directions:

1. Peel taro and cut into slices, steam until tender, remove, mash while hot.

2. Mix cheng-mein in 1/4 cup boiling water.

3. Clean shrimps thoroughly split each one.

4. Soak pork and mushrooms in warm water, then dice.

5. Mix shrimp, pork, mushroom with MSG, salt, and egg, stir evenly as meat stuffing.

Methods:

1. Stir-fry meat in 3 tbsp oil add 1 tsp cornstarch mix well.

2. Add cheng-mein and 4 tbsp oil to mashed taro, mix knead and roll out into long roll and cut into pieces. Roll each piece into a ball and flatten. Put meat in center and fold dough in half, pinch open edges to seal with thumb and forefinger, lightly roll into shape shown in picture.

3. Heat 6 cup oil, 450 0F, reduce fire to medium heat, deep-fry taro cakes till golden brown, drain and serve.

Notes:

1. When deep-frying taro cakes, the oil must be very hot to keep taro cakes from separating.

2. Corn powder or glutinous rice powder may be used in place of cheng-mein (flour).