Deep Fried Taro Balls
© Paula Trites
Deep Fried Taro Balls are balls of taro root, served particularly at Chinese New Year.
Though taro root is cheap, they cost a bit at restaurants because of the work involved.
To make them, you peel and shred the taro, and let the strands stand to drain. You then season the shredded taro (salt, spices such as five-spice powder, etc) and mix with some glutinous rice powder and corn starch. You form the mixture into balls, deep-fry and serve hot.
Some are made with taro that has been boiled, mashed and made into a paste. These ones often have a filling in them such as pork or shrimp.
Raw taro can irritate your hands, so you may wish to wear kitchen gloves.
Called “Wu gock” in Chinese.