Chinese Recipe : Deep Fried Taro Paste with Minced Duck Meat
A special type of taro known as "betel" taro is used to prepare this dish; however, you can use the common taro. Tha aromatic taro paste is mixed with shredded braised duck meat.
1 whole duck, about 1.8 to 2 kg
1-2 tbsp dark soy sauce
oil for frying
2 star anise
1 cinnamon stick
2 tbsp light soy sauce
2 tbsp superior stock
1 tbsp rice wine
5 cm ginger, sliced
2 spring onions, cut into 2.5 cm lengths
600g taro (Also known as yam)
1/3 tsp potato search
115g wheat starch (tang flour)
1.5g osmanthus powder
1/2 tsp salt
2/3 tsp sugar
1/4 tsp white pepper
40g barbecued pork (char siew), diced
40g deep-fried dried shrimps, diced
40g dried shiitake mushrooms, soaked and diced
40g dried coriander, dinely chopped
1 banana leaf, about 6x25cm
To prepare duck meat: Marinate the duck in the dark soy sauce for 30 minutes.
Heat oil in a wok and deep fry duck until golden brown. Remove duck and blanch in hot water.
Place the duck in a heatproof bowl with the sauce ingredients and steam for 2 hours, untilduck is tender.
When cooled, remove the meat. Shred half the duck meat and keep the remanining meat for another use.
To prepare deep-fried taro paste: Clean and peel the the taro, then stem until it is cooked.
In a mixing bowl, combine the taro, potato starch, wheat starch, lard, osmanthus powder, salt, sugar and white pepper to form a paste. Add the duck, pork and dried shrimps, shiitake mushrooms and coriander. Mix well.
Oil the banana leaf; spread the paste on the leaf in a triangle, about 20x25cm.
Heat oil in a wok; when the oil is hot, sliced the paste off the lead and into the oil.
Deep fry the taro paste until golden brown. Remove from oil and drain on paper towels.
Slice and serve immediately with bottled plum sauce.