Ingredient
600g taro (peeled)
1 1/2 tbsps glutinous rice
1 1/2 tbsps sesame seeds
finely chopped coriander
Seasoning
3/4 tsp salt, 3/4 tsp Shaoxing wine, 3/4 tsp pepper
Method
Peel the taro. Wash and wipe dry. Grate into long shreds.
Stir in salt and leave it briefly.
Put in the rest of the seasoning. Mix it gently.
Put in glutinous rice flour and sesame seeds. Stir again.
Prepare a mini metal or bamboo strainer (those used for Chinese hotpot work fine). Dip the mini strainer into hot oil quickly. Put some taro shreds at the bottom of the strainer. Then put in some coriander. Top with more taro shreds to fill the strainer.
Press the taro shreds gently with chopsticks while you put it into the warm oil until the outer part of the taro ball is set. Turn the mini strainer upside down to unmould the taro ball. Keep frying them until golden. Drain and save on a serving plate.
