DEEP-FIRED TARO PASTRY

Preparation Method :

• Peel and wash taro, cut into small pieces.
• Cook in a steamer until tender, then mash well. Put wheat starch in a mixing bowl, add boiling water and stir. Add mashed taro and mix thoroughly.
• On a flat surface, sprinkle a little extra wheat starch on which to knead taro mixture.
• Add butter, salt and sugar and continue to knead into smooth dough. Make a long roll and divide into 24 equal parts.
• To make filling, steam and dice mushrooms. Boil diced carrot. Marinate lean pork with half the seasoning for 10 minutes. Sauce pork and prawns in oil and set aside.
• Sauté mushrooms, carrot and shallots in a hot pan and add meat, prawns, wine and remaining seasoning. Off the heat, add beaten egg to combine filling.
• Flatten each portion of pastry into bowl shapes and wrap filling in pastry. Draw edges to seal and deep-fry in warm oil until pastry becomes golden.