Fried Taro Ball with Homemade Mayonnaise
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
12pieces 5hours
Cook Time
Servings Prep Time
12pieces 5hours
Cook Time
Taro wrapper
  • 550g yam
  • ½cup boiling water
  • ½cup wheat starch
  • ½cup butter
  • 1tsp sugar
  • ½tsp salt
  • 1tsp baking soda
  • 3pieces chinese dried black mushroomssoak in hot water for 30 mins. Squeeze out the water, diced into small pcs.
  • 70g porkminced
  • 70g shrimpdeveined and diced
  • ½ green onion
  • 1cloves garlic
Pork Marinade:
  • 1/4teaspoon five spice powder
  • 1/2teaspoon dark soy sauce
  • 1/2teaspoon cornstarch
  • 1/4teaspoon sesame oil
Filling Sauce:
  • 1/4teaspoon salt
  • 3/4teaspoon chicken powder
  • 1/4teaspoon sugar
  • 1/2teaspoon shaoxing rice wine
  • 1/4tablespoon cornstarchmixed with 1/2 water
  • 1 eggtaken straight from the chiller
  • 2 to 3tsp lemon juice
  • ¼tsp sea salt
  • 1cup olive oil
Step 1: Prepare the filling
  1. In a mixing bowl, marinate the minced pork with the seasoning. Cling wrap and let it marinate for at least 20 mins.
  2. 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
  1. Steam the diced yam for 30 mins or until soft. Transfer the yam to a mixing bowl and mash it.
  2. 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
  1. 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
  1. 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
  1. In a cup, add all the ingredients. Blend till the mayonnaise forms.