There were left over taro from the last time I cooked the Crispy Taro Chicken so this time I thought of making Taro balls with minced pork, mushrooms, carrots, and onions.
For the taro, just steam, mash, and mix with the same ingredients as the ones used in Crispy Taro Chicken .
For the filling, I used the following:
– 100g minced pork
– 1 pc big Chinese mushroom, diced
– 1 pc small carrot, diced
– half of a medium onion, chopped
– 1 tbsp light soy sauce
– 1/2 tbsp brown sugar
– 1/2 tbsp corn starch
– salt and pepper
Mix together the minced pork, corn starch, salt, and pepper together then set aside. Heat a little oil in the pan and cook the minced pork together with the mushrooms first, then carrots, then onions. Add the light soy sauce and brown sugar. You may add a little water so not to burn it if it becomes too dry.
Mix the minced pork with the taro and roll them into balls. Fry and serve.
For the sauce, I also used the same sauce from the Crispy Taro Chicken .
They’re great as appetizers or for snacking!
Kung hei fat choy everyone!!! Happy Chinese New Year!