Deep Fried Taroyam Puffs Recipes

DEEP FRIED TARO/YAM PUFFS

Steps:

• Wash taro and yam skin then pat dry, peel off skin, use towel to wipe any slime -- to prevent this do not wash after peeling) -yam to steam and mashed. Mix and stir wheat starch and water till you have a texture like thick glue, so control the hot water as you go along. Mix in shortening, sugar, salt, five spice, sesame oil and pepper. Divide into 24 balls and flatten set aside.
• For the filling, heat up 2 Tb oil and saute scallion and garlic till fragrant. Add diced meat, prawns, and mushrooms and stir fry 2 minutes. Add green peas and seasoning (the last of the ingredients except for the oil). Cook till thick and almost dry.
• Dish and leave to cool. Distribute evenly among the flattened pastry. Enclose the the filling and shape into puffs.
• Heat up oil and deep fry puffs on the ladle to prevent sticking to the bottom of wok and cause tearing to the tender puffs.
• Fry till golden brown. Drain on paper towels and serve hot.

DEEP FRIED CURRY PUFFS

Steps:

• On a medium heat, fry off curry paste until fragrant.
• Add onion and fry until translucent.
• Add Beef mice and cook until browned.
• Add water and cook until the mixture reduces to a dry consistancy.
• Take off the heat and put aside until cooled (this step can be done a day ahead or frozen until needed).
• Lay out puff pastry and cut into 4 portions (a circular pastry cutter works well also).
• Spoon 1 tablespoon of the mix into each pastry square.
• Fold one corner over to its diagonal counterpart and press down with a fork (or pinch for a more decorative finish).
• Ensure all the sides are closed, or the mince will escape while frying.
• Brush with the beaten egg and prick with a fork to help release air wile cooking.
• Repeat this process until all the pastry or mice is used (I usually get about 16 from one lot of mice, but 8 is plenty for 4 people, so feel free to freeze any left over mince).
• Deep fry until golden and crispy.
• Serve individually with a dipping sauce of your choice as an entree, or serve with a side salad or rice as a main meal.