It's crispy, rich, and smooth! Home cook, Geck Chau shares with us her Fried Taro Ball with Homemade Mayonnaise! As the saying goes, "don't judge a book by its cover", this home-made Fried Taro Ball may have an unassuming appearance, but don't be deceived by its looks - you'll be surprised at how lightly crisp it is on the surface, yet underneath the crunchy exterior, lies a creamy yam paste with the juicy and savoury pork filling that will blow you away.
| Servings | Prep Time |
| 12 pieces | 5 hours |
| Cook Time |
| 30 minutes |
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It's crispy, rich, and smooth! Home cook, Geck Chau shares with us her Fried Taro Ball with Homemade Mayonnaise! As the saying goes, "don't judge a book by its cover", this home-made Fried Taro Ball may have an unassuming appearance, but don't be deceived by its looks - you'll be surprised at how lightly crisp it is on the surface, yet underneath the crunchy exterior, lies a creamy yam paste with the juicy and savoury pork filling that will blow you away.
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Ingredients
Taro wrapper
- 550 g yam
- ½ cup boiling water
- ½ cup wheat starch
- ½ cup butter
- 1 tsp sugar
- ½ tsp salt
- 1 tsp baking soda
Filling:
- 3 pieces chinese dried black mushrooms soak in hot water for 30 mins. Squeeze out the water, diced into small pcs.
- 70 g pork minced
- 70 g shrimp deveined and diced
- ½ green onion
- 1 cloves garlic
Pork Marinade:
- 1/4 teaspoon five spice powder
- 1/2 teaspoon dark soy sauce
- 1/2 teaspoon cornstarch
- 1/4 teaspoon sesame oil
Filling Sauce:
- 1/4 teaspoon salt
- 3/4 teaspoon chicken powder
- 1/4 teaspoon sugar
- 1/2 teaspoon shaoxing rice wine
- 1/4 tablespoon cornstarch mixed with 1/2 water
Mayonnaise
- 1 egg taken straight from the chiller
- 2 to 3 tsp lemon juice
- ¼ tsp sea salt
- 1 cup olive oil
Instructions
Step 1: Prepare the filling
- In a mixing bowl, marinate the minced pork with the seasoning. Cling wrap and let it marinate for at least 20 mins.
- In a frying pan with 1 tsp oil, stir-fry garlic, pork, shrimp and spring onion. Add the seasoning and cook till it thickens. Remove from stove, pour it into a bowl and let cool. Once it has cool down, cling wrap and put it in the chiller for 1 hr.
Step 2: Prepare the Yam wrapper
- Steam the diced yam for 30 mins or until soft. Transfer the yam to a mixing bowl and mash it.
- In a separate bowl, mix wheat flour with boiling water. Together with butter and the seasoning, add the mashed yam. Use a masher to combine the ingredients, once it has cooled down, if required, use hand to do the final kneading. Cling wrap and chill it for at least 2 hrs.
Step 3: Wrap
- Remove the ingredients from the chiller. Split the taro into 12 portions of 80g each. With the cling wrap on the table top, roll flat each Yam ball, take a tsp of the filling, put it in the middle. Wrap and make it into an egg shape.
Step 4: Fry it & Ready to Serve with Mayonnaise
- In a saucepan with 150 Degree Celsius oil, fry the maximum 3 yam ball at a time for 3 minutes. Increase temperature to 200 degree Celsius, and fry for 1 min. Once cooked, set aside on a kitchen towel to drain the oil.
Step 5: Prepare the mayonnaise
- In a cup, add all the ingredients. Blend till the mayonnaise forms.