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TARO CROQUETTES
Author: Dim Sum, Etc. Ingredients:
10 ounces taro
1
ounce wheat starch
1 1/2 ounces boiling water
8 ounces of pork
2 ounces
dried shrimp
3 dried mushrooms
2 sprigs parsley
2 green
onions
Seasonings:
1 tsp. salt
1 tsp. sugar
2 tsp. soy
sauce
1/2 chicken cube
1/2 tsp. pepper
1/2 tsp. sesame oil
1 cup
flour for coating
Method:
-Peel and wash
taro, steam until soft. Use 10 ounces of the softest part.
-Pour boiling
water into wheat starch then stir and mix into a soft dough.
-Wash pork and
cut into small pieces.
-Wash and soak dried shrimp and mushroms for 30
minutes. Chop finely.
-Chop parsley and green onion.
-Put taro, wheat starch
dough and pork into a mincer and mince together.
-Take out and put into a
mixing bowl.
- Add chopped ingredients then season to taste.
-Turn
mixture into smal flat rounds, coated with flour.
-Put into boiling oil and
deep/fry over medium heat until golden.
Exact
deep/frying temperatures aren't given, but 350'-375' should be about
right.
(Recipe
adapted from the "Hong Kong Dim Sum Cookbook")
Reprinted from http://www.geocities.com/dimsum_etc/
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