Forget deep-frying, unleash the magic of taro with this revolutionary recipe!
Looking for a unique and delicious dish that’s surprisingly easy to make? Look no further than this amazing Taro Recipe! This recipe takes a twist on the classic taro dish, creating a crispy exterior that gives way to a chewy, flavorful filling. And the best part? It doesn’t require any boiling, stir-frying, or deep-frying! Perfect for those seeking a healthier alternative, this dish is sure to impress your guests with its irresistible texture and taste.
Ingredients
For the Taro:
- 2-3 small taros
- 1 tablespoon salt
- Water
For the Filling:
- 1/2 carrot, thinly sliced and shredded
- 1/2 sausage, sliced and shredded
- 1 handful garlic cloves, thinly sliced
- 1 ginger root, peeled and minced
- 1 handful green onions, chopped
- 1 chicken thigh, skin removed and minced
- 1 tablespoon spicy sauce (optional)
- 1 tablespoon oil
For Assembly:
- 1 piece tofu skin
- Starch water (made by mixing cornstarch with water)
- Oil for frying (optional)
Instructions
- Prepare the Taro: Wash and peel the taros. Be sure to wear gloves if you are sensitive to taro skin. Slice the taros thinly, then cut them into thin shreds. Place the shreds in a bowl and add the salt. Mix well and set aside for 15 minutes to marinate.
- Make the Filling: Heat oil in a pan over medium heat. Add the sausage and stir-fry until the fat renders. Add the chicken mince and cook until browned.
- Flavor the Filling: Stir in the optional spicy sauce, ginger, and garlic. Cook for another minute until fragrant. Add the carrots and shredded taro. Stir-fry until the carrots are softened.
- Season and Mix: Add the chopped green onions and mix well. Taste and adjust seasoning as needed.
- Assemble the Rolls: Spread the tofu skin on a flat surface. Take a spoonful of the filling and spread it evenly onto the tofu skin. Roll up the tofu skin tightly, like a spring roll. Brush the outside of the roll with starch water to seal. Repeat with the remaining filling and tofu skin.
- Steam or Fry (Optional): Arrange the rolls in a steamer basket and steam for 15 minutes. For a crispier texture, preheat an electric pan with a spoonful of oil. Tear or roll the steamed rolls into bite-sized pieces and fry for 1-2 minutes per side until golden brown.
- Serve and Enjoy!: Cut the steamed or fried rolls into smaller pieces and serve hot. Enjoy the contrasting textures and delicious flavors of this unique taro dish!
Tips
- For a vegetarian option, replace the chicken mince with crumbled tofu or mushrooms.
- You can adjust the amount of spicy sauce to your preference.
- If you don’t have tofu skin, you can use rice paper wrappers instead.
- Leftovers can be stored in the refrigerator and reheated by steaming or pan-frying.
This recipe is a fun and flavorful way to enjoy taro. With its crispy exterior and chewy filling, it’s sure to become a new favorite! So, ditch the deep-frying and try this innovative and delicious twist on a classic!
