The second taro recipe in this autumn, the previous one, Early Autumn seasonal food – How to cook braised duck and taro is in my recent post.
Autumn and winter is the season of root vegetable. Though taro is available almost year round, it’s particularly creamy, starchy and sweet in autumn. Like many other root vegetable, such as potato, taro can be made into savoury pancake. And for better taste and crispy edges, fat is the must-have. So in this recipe, I mix with a little pork mince and pan-fry with generous oil.
Cooking tips –
1. Shred the taro thinly and roughly for a complex texture;
2. Though taro is starchy, it would easily break after cooking. A little flour would help to glue;
3. Generous oil would make the pancake crispier. Pan-fry in medium heat with lid on till the pancake is cooked thoroughly then turn high heat to crisp the edges.
Taro, medium size, half;
Pork mince, 150g;
Mini dry shrimp, 1tbsp;
All-purposes flour, 3tbsp;
Spring onion, 1 stalk;
Garlic, 1 clove;
Light soy sauce, corn starch, black prepper, salt and sugar.