Deep Fried Taro Pastry with Baby Spinach in Pumpkin Sauce
What you’ll need
Ingredients
- 450 g taro [chopped]
- 200 g baby spinach
- some goji berries
- 340 g pumpkin flesh [chopped]
Seasoning
- Seasoning Mix for Taro Paste:
- 100 g oil
- 100 g wheat starch
- ½ tsp. baker’s ammonia
- ½ tsp. five-spice powder
- 1 tsp. salt
- ½ tsp. Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG Added)
- ½ tsp. sugar
- Seasoning Mix:
- ⅘ cup water
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG Added)
- ½ tsp. salt
Made with
Lee Kum Kee products
How to make it
-
Steam the taro for 40 minutes. Mash the steamed taro into a smooth paste and mix well with the seasoning mix to form a dough. Shape it into tiny balls (90g each) and set aside.
-
Steam the pumpkin flesh for 20 minutes. Use a food processer to blend the softened flesh until smooth. Cook the purée by adding the seasoning mix until the texture becomes more watery.
-
Cook the baby spinach in boiling water and drain. Use a round shaped mold to arrange the spinach on a plate.
-
Heat the wok and deep fry the taro balls until golden brown. Place the balls onto the spinach. Pour the pumpkin dressing around it, and sprinkle some goji berries to serve.
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