Ingredients:
 |
| Shredded Taro Root |
- 1 cup of shredded taro root
- 2 tablespoon of shredded carrot
- 1/2 cup of ground pork
- 1/2 teaspoon ground black peppers
- 1 teaspoon of sugar
- 1 teaspoon of chicken powder
- 1/2 teaspoon of oyster sauce
- A dash of salt
- 1 package of wonton wrap
- 1 egg, beaten
- 3 cups of frying oil for deep fry
Directions:
In a large mixing bowl, mix all of your ingredients except for the wrap and the egg of course, because you won’t need it till later.
Once it’s all mixed, let it sit in a fridge for about 15 minutes. While waiting for it to be soaked up, heat frying oil in a large frying pan till it reach 180 Celsius and bring the beaten egg, plate and wonton wrapper to be close by.
Remove your marinate taro from the fridge and start to wrap them. You may choose to wrap them anyway you like, just use the spoon to scrape the egg and place it along the rim of the wrap for it to be close up.
You may fry them one by one after you wrap them or wait to be fry all at once, just don’t let it sit too long once it’s been wrapped, because the juice may get to the bottom of the wrap and when you fry them it may leak.
I usually don’t try to dry them on paper towel but use baking rack instead for it to remain crispy.
This appetizer could serve with some fresh salad and dip with sweet and sour sauce.
