Deep Fried Mashed Taro with Scallop Recipes

Ingredients :

225g fresh scallops

450g taro (peeled)

2 tbsp tang flour

1 tbsp cooked oil

1 egg (whisked)

1/2 cup of breadcrumbs

1 tbsp boiling water

Marinade for Scallops

1/4 tsp salt

1/2 tsp light soy sauce

1/2 tsp ginger juice

1 tsp caltrop juice

1/2 tbsp egg white

Seasoning for mashed taro

1/2 tsp salt

1/2 tsp granulated sugar

1/6 tsp mixed spices powder

pinch of pepper

Method :

1. Defrost scallops. Absorb excess water. Add marinade and mix well. Deep fry in warm oil. Remove and drain.

2. Cut taro into large pieces. Wrap with dry towel. Put in a steaming basket and steam until taro pieces become tender (about 30 minutes). Mash with a knife while hot. Add seasoning for taro and knead. Put 2 tbsp of tang flour in the center. Then pour in 1 tbsp of boiling water and mix well. Add 1 tbsp of cooked oil and knead.

3. Divide taro mash into equal portions. Put a scallop in each portion as filling. Make into a cake. Brush egg sauce and coat with breadcrumbs. Deep fry in hot oil until the surface becomes golden. Serve.

Serves 2 - 4

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