Chinese cuisine

Easy

Golden Taro Balls

Name: Golden Taro Balls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lb. Taro; 1½ qt. Water; 7 oz. Salted duck egg yolk; 1 oz. Cilantro; 1 stalk Celery; 8 oz. Peeled shrimp; 1 oz. Virginia ham; 1/2 tsp. Salt; 1/2 tsp. Sugar; 1 large Egg; 1/8 tsp. White pepper; 1 oz. Butter; 2 cup Bread crumbs; 1½ qt. Cooking oil, for deep-fry; 1/4 cup Cooking oil, for stir-fry; ㅤ ㅤ ㅤ Mint, for garnish

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

The tastiest crispy Taro and shrimp dumplings you can imagine, especially freshly made at home. The taro purree and raw shrimp paste are easy to work with. There is an extra special final coating that turns these balls into a delicacy. the duck yolk paste adds a vibrant salty and decadent touch to the final dish. traditionally this would be a Dim Sum Dish they may not arrive at your table fresh and crispy like these.

Recipe

PRE TIME: 15 min

COOKING TIME: 35 min

TOTAL TIME: 50 min

4 SERVING

Ingredients:

2 lb. Taro
1½ qt. Water
7 oz. Salted duck egg yolk
1 oz. Cilantro
1 stalk Celery
8 oz. Peeled shrimp
1 oz. Virginia ham
1/2 tsp. Salt
1/2 tsp. Sugar
1 large Egg
1/8 tsp. White pepper
1 oz. Butter
2 cup Bread crumbs
1½ qt. Cooking oil, for deep-fry
1/4 cup Cooking oil, for stir-fry
ㅤ ㅤ ㅤ Mint, for garnish

Directions:

Step 1

Peel the taros and dice them into 1in x 1in pieces.

Step 2

Pour some water into a medium pot and set it over high heat. After pouring the taro into the boiling water, turn the heat down to medium-low, and let it sit for 8 to 10 minutes until the taro gets soft.

Step 3

Drain the water and let it cool for later use.

Step 4

Press the cooled taro into a puree with the back of a knife.

Step 5

Use the back of a knife to flatten salted egg yolk and mince it.

Step 6

Chop the cilantro stalk finely, dice the celery, and chop the ham into small pieces.

Step 7

Finally, chop the shrimp and Virginia ham.

Step 8

Add the taro puree to a large bowl, pour in the chopped cilantro, diced celery, ground ham, and shrimp puree.

Step 9

Add salt, sugar, egg, white pepper, and butter. Mix well and knead into small balls. Because the ham is saline already, there is no need to use too much salt.

Step 10

Put some bread crumbs into a medium tray and coat the kneaded balls evenly in it.

Step 11

Pour some oil into a wok and set it over medium-low heat. When the oil temperature rises to 140°F to 170°F (60°C to 80°C), put the small balls in and fry for 8 to 10 minutes. When the balls float up, you can remove them and drain the oil. Make sure that the oil temperature does not get too high; when the balls float up, they are ready for the next step.

Step 12

Add some oil to another pot and set it over low heat. Pour in the minced, salted egg yolk and stir fry for 3 to 5 minutes. Stir fry until it becomes sandy.

Step 13

Finally, pour in the fried taro balls and coat them with the egg yolk. When sautéing the salted egg yolks, do not use too much oil and stir-fry slowly over low heat, otherwise, it will easily burn.

Step 14

Garnish with mint. Enjoy!