DEEP FRIED TARO/YAM PUFFS
I found this on line as requested for Chef Howie.These are served when having Dim Sum! FRIED YAM PUFFS - EPOK-EPOK KELADI Deep Fried Woo Kok taro = taro root = dasheen = coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh sweet potato, yam . I did a mixture of yam and taro root. Taro has a brownish hairy skin with a white flesh with purple specks while yam has a brownish skin and white crisp flesh.
Provided by Rita1652
Categories Yam/Sweet Potato
Time 50m
Yield 24 puffs, 12 serving(s)
Number Of Ingredients 25
Steps:
- Wash taro and yam skin then pat dry, peel off skin, use towel to wipe any slime -- to prevent this do not wash after peeling) -yam to steam and mashed. Mix and stir wheat starch and water till you have a texture like thick glue, so control the hot water as you go along. Mix in shortening, sugar, salt, five spice, sesame oil and pepper. Divide into 24 balls and flatten set aside.
- For the filling, heat up 2 Tb oil and saute scallion and garlic till fragrant. Add diced meat, prawns, and mushrooms and stir fry 2 minutes. Add green peas and seasoning (the last of the ingredients except for the oil). Cook till thick and almost dry.
- Dish and leave to cool. Distribute evenly among the flattened pastry. Enclose the the filling and shape into puffs.
- Heat up oil and deep fry puffs on the ladle to prevent sticking to the bottom of wok and cause tearing to the tender puffs.
- Fry till golden brown. Drain on paper towels and serve hot.
Nutrition Facts : Calories 971.5, Fat 98.6, SaturatedFat 13.4, Cholesterol 21.9, Sodium 358, Carbohydrate 19.3, Fiber 2.7, Sugar 1.9, Protein 5.7
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Ayhem Doghmani
[email protected]This recipe looks amazing! I'm going to make it for my next party.
Mark Mcfolley
[email protected]I can't wait to try this recipe. I love taro and I'm sure these puffs will be delicious.
Charlie Owens
[email protected]This recipe is a keeper! I will definitely be making these taro puffs again and again.
Trystan L√∏ghry
[email protected]I would not recommend this recipe. The puffs were difficult to make and they didn't turn out well.
Tyler King
[email protected]These were not as good as I expected. The filling was bland and the puffs were too greasy.
Tammy Bruce
[email protected]I had some trouble getting the puffs to brown evenly, but they still tasted good.
Nala Mattai
[email protected]These were a bit too sweet for my taste, but they were still good.
Chet Chet shahi
[email protected]I followed the recipe exactly and my puffs turned out perfectly. They were crispy, fluffy, and delicious.
Sk Sohag
[email protected]These were easy to make and they tasted great. I will definitely be making them again.
FireRick221
[email protected]I've never had taro before, but I'm glad I tried these puffs. They were a unique and delicious treat.
Milk king
[email protected]These were a bit more work than I expected, but they were worth it. They were so good!
andbtrue
[email protected]I'm not a big fan of taro, but I really enjoyed these puffs. The crispy outer shell and the sweet, creamy filling were a perfect combination.
Michelle Monroe
[email protected]These were delicious! I used a store-bought taro filling and they still turned out great.
Zabbar Ali
[email protected]I've made these taro puffs several times now and they always turn out perfect. They're so easy to make and they always disappear quickly!
Merlene Miller
[email protected]These taro puffs were a hit at my party! They were crispy on the outside and soft and fluffy on the inside. The filling was flavorful and delicious.