Fried Scallops

Ingredients:

• 450g Lai Po taro
• 225g frozen scallops
• 2 tbsp Tang flour
• 1 tbsp boiled water
• 1 sliced green cucumber
• 1 tomato Chinese parsley
• 1 egg
• 1 pack bread crumb
• 1/4 tsp salt
• 1/2 tsp ginger juice
• 1/2 tsp light soy sauce
• 1 tsp caltrop starch
• 1/2 tbsp egg white
• 1/2 tsp salt
• 1/2 tsp sugar
• pinch of pepper
• pinch of five spices powder
• 2 tsp oil

Method:

1. Defrost scallops. Marinate for 10 minutes.
2. Add egg white and mix well. Scald in boiling oil. Set aside.
3. Wash taro and cut into big pieces. Lay a dry cloth in bamboo steamer.
4. Put taro on the cloth. Steam until cooked.
5. Mash into puree while hot. Add seasoning and stir well.
6. Put 2 tbsp of Tang flour and 1 tbsp of boiled water in the middle.
7. Knead quickly into taro puree. Take a suitable amount of taro puree and wrap up each scallop.
8. Make them into round cake shapes. Sprinkle with a little plain flour. Dip in beaten egg. Then coat with bread crumbs.
9. Deep fry until golden. Arrange on plate.