♯15 Deep-fried Taro

The garlic and ginger sauce can keep up to 2 weeks in a fridge.
I always keep it in my fridge and use it for lots of different dishes.
I'll introduce other recipes using this sauce from time to time.
So please do not hesitate to try.

[ingredients]serves 4
300g taro
potato starch

for garlic and ginger sauce
150ml soy sauce
1 clove garlic, sliced
2cm piece of fresh ginger, sliced

[direction]
1. Make the sauce. Combine the soy sauce, garlic and ginger in a jar.
Let it stand for 2-3 hours or until the flavor of garlic and ginger are given to soy sauce.
2. Wash the taro well and steam until tender. Then peel them and marinate in the sauce for 30 minutes.
3. Drain them and dust with potato starch.
4. Deep-fry in the oil at 180 degree celsius until golden and crispy on the outside. Serve immediately.

The taro can be boiled instead of being steamed. But steaming gives much better result. If boiled, they become rather soggy and end up greasy.