Taro Roll Recipe

2

375 g

30 g

1 tablespoon

180 g

3

1/2 wok

3 tablespoons

Seasoning

1/2 teaspoon

1 teaspoon

1/4 teaspoon

1 tablespoon

2 teaspoons

2 teaspoons

1/2 teaspoon

Bean curd sheets

Taro

Dried shrimps

Oil

Pork

Spring onions (scallions)

Hot oil

Cornflour and water mixture 

Salt

Wine

Pepper

Cornflour

Sugar

Light soy sauce

Sesame oil

• Clean the bean curd sheets with a damp towel, then paste the two sheets together with half of the cornflour and water mixture.

• Cover with a damp cloth for later use.

• Steam the taro until cooked, then mash.

• Wash and mince the pork. Marinate with half of the seasoning for 15 minutes.

• Soak the dried shrimps and mince finely. Chop the spring onions (scallions).

• Put the mashed taro into a mixing bowl, add the pork, dried shrimps, spring onions, oil and the remaining seasoning, and mix until blended well.

• Spread the taro paste on the bean curd sheets and roll up into a 5 cm diameter cylinder.

• Seal with the remaining cornflour and water mixture.

• Cook the taro roll in a greased steamer for 12 minutes.

• Remove and leave to cool.

• Cut into 2.5 cm thick rounds and tie each round with a piece of string to prevent the bean curd sheet form loosening.

• Deep-fry in the hot oil until golden brown.

• Drain and dish.