Copied to Clipboard!
default-banner
BACK 
Recipe All American Roasted Spare Ribs

Deep Fried Taro Pastry with Baby Spinach in Pumpkin Sauce

  • Difficulty Level: 5
  • Serves Serves: 4
  • Preparation

    50 mins

  • Cooking

    15 mins

Chinese Food |

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

Premium Bouillon Powder Flavoured with Chicken, 1 kg can

Bouillons

Premium Bouillon Powder Flavoured with Chicken

How to make it

  1. 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.

  2. 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.

  3. Cook the baby spinach in boiling water and drain. Use a round shaped mold to arrange the spinach on a plate.

  4. 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.

You May Also Like

Recipe Sesame Oil Chicken S

Sesame Oil Chicken

  • Difficulty
Time 40 mins   
Like 3
A Sheng Jian Bao recipe made with Lee Kum Kee sauces.

Sheng Jian Bao Recipe - Pan Fried Pork Soup Dumplings

  • Difficulty
Time 60 mins   
Like 0
Recipe Stir Fried Pork with Green Onion

Stir Fried Pork with Green Onion

  • Difficulty
Time 42 mins   
Like 1