Deep Fried Taro Pastry with Baby Spinach in Pumpkin Sauce
What you’ll need
Ingredients
- Taro 500 g [chopped]
- Baby spinach 200 g
- Some goji berries
- Pumpkin flesh 350 g [chopped]
Seasoning
- Seasoning Mix for Taro Paste:
- Oil 100 g
- Wheat starch 100 g
- Baker’s ammonia 3 g
- Five-spice powder 3 g
- Salt 5 g
- Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder (No MSG Added) 3 g
- Sugar 3 g
- Seasoning Mix:
- Water 200 g
- Lee Kum Kee No Hormones* Premium Chicken Bouillon Powder (No MSG Added) 5 g
- Salt 3 g
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How to make it
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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 (80g each) and set aside.
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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 less thick.
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Cook the baby spinach in boiling water and drain. Put the spinach in a round shape mould and place it on a plate.
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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.
