Deep Fried Taro

Serves 4-6 (as part of a shared meal)

For the taro:

1. Cut the taro into 1cm slices then steam for 20mins or until cooked.

2. Place cooked taro into a large bowl and add seasonings. Roughly mash to mix the seasonings evenly through the taro.

3. Add wheat starch to a small, heatproof bowl. Add boiling water and mix with a spoon to make a rough paste. Add this paste to the taro and mix to combine.

4. Add 1/2T canola oil to the taro and quickly mix with gloved hands to reach a smooth, shiny ball.

5. Lightly grease a large piece of cling film with oil and place taro onto the centre. Press down and shape into an oval disc (27cmx14cm). Wrap and place in the freezer for a couple of hours or so to firm up.

6. Heat oil in a large wok and deep fry taro disc (remove cling wrap first) until golden. Place on a wire rack to quickly drain.

7. While still hot, cut taro disc into serving pieces on a chopping board and serve with dipping sauce.

For the sauce:

1. Add all sauce ingredients into a small pot and heat to dissolve the sugar. Simmer until the sauce has thickened to your liking.