This is an excellent recipe adapted from Flavours magazine issue September-October 2004. The result tastes absolutely professional even for first-timer!
What you need:
Taro dough:- 600g taro, peeled and sliced
- 1/4 tsp five spice powder
- 4 tsp sugar
- 1 tsp pepper
- 90 g wheat or tapioca starch
- 110g vegetable shortening
Filling:
- 2 cloves garlic, chopped
- 300g chicken or pork meat, cubed and mixed with 1 tbsp cornflour and a pinch of pepper
- 100g prawns, chopped coarsely
- 1 big onion, cubed
- 2 tbsp canned green peas
Seasonings:
- 1 tbsp oyster sauce
- 1 tsp dark soy sauce
- 1/2 tsp salt, or to taste
- 1 tbsp sugar, or to taste
- A pinch of pepper
- A pinch of five spice powder
- 500ml oil for deep frying
Directions:
To prepare the taro dough:
Steam taro for 15 minutes until soft. Combine the taro, five spice powder, sugar, salt and pepper. Mash well. Work in the wheat/tapioca starch and shortening to form a dough. Chill for 30 minutes.
To prepare filling:
Heat 1 tbsp oil in a wok to saute the garlic until fragrant. Add chicken/pork and chopped prawns. Mix in seasonings and saute until the meat is cooked before adding the onion cubes and green peas. Turn off heat and aside to cool.
To shape puffs:
Divide dough to form balls about the size of golf balls. Flatten dough slightly and place a heaped tbsp of filling in the centre. Wrap the dough around the filling. Roll into oblong shape, chill.
Heat the oil in a wok until very hot. When it starts to smoke, lower several taro puffs into the oil . The puff will fluff up if the oil hot enough. Lower heat and deep fry until golden brown. Drain on paper towels and serve warm.
