Crispy fried taro, or khai man mu as it's known in some parts of Asia, is a beloved street food and comforting home-cooked dish. The humble taro root, with its subtly sweet and earthy flavor, transforms into a crispy, golden-brown delight when expertly fried. This recipe, passed down through generations in Grandma Taew's family, delivers perfectly textured taro – crunchy on the outside, soft and fluffy within – every single time. Imagine sinking your teeth into a perfectly golden piece, the satisfying crunch giving way to a melt-in-your-mouth interior, all enhanced by a vibrant sweet and sour dipping sauce. It's a flavor explosion that will leave you wanting more.
This recipe isn't just about frying taro; it's about achieving that perfect balance of crispiness and tenderness. We'll guide you through each step, from selecting the right taro to mastering the frying technique and creating the delicious accompanying sauce. Ready to embark on this culinary journey and discover the secret to Grandma Taew's unbelievably crispy fried taro? Let's get started!
Tools Needed
- Pan
- Spoon
- Knife
Ingredients
- Taro
- Plain water
- Tamarind paste
- Concentrated sugar
- Salt
- Coconut sugar
- Sugar water
- All-purpose flour
- Rice flour
- Deep-fried crispy rice flour
- Lime water
- Granulated sugar
- Cooking oil
- Fresh chili (optional)
- Coarsely ground roasted peanuts (optional)
- Chili powder (optional)
Step-by-Step Instructions
Step 1. Prepare the Sweet and Sour Dipping Sauce
- Combine plain water, tamarind paste, concentrated sugar, and salt. Stir in coconut sugar and sugar water. Melt the sugar completely, then simmer over medium-low heat until it boils. Adjust seasoning to taste. Simmer for another 5-10 minutes until desired thickness is reached.
Step 2. Prepare and Coat the Taro
- Mix all-purpose flour, rice flour, and deep-fried crispy rice flour. Gradually add lime water, mixing until a smooth batter forms. Add 1 tablespoon of granulated sugar. Beat out any lumps.
- Peel, wash, and slice or scrape the taro into strips. Make sure the slices aren't too thick.
- Pour the prepared batter over the taro slices and mix gently to coat.
Step 3. Fry the Taro until Golden Brown
- Heat oil in a pan over medium heat. Add the taro and fry, stirring occasionally, until golden brown. Remove and drain excess oil.
Step 4. Serve and Garnish
- Serve the crispy fried taro with the sweet and sour dipping sauce. Garnish with fresh chili (coarsely pounded or chili powder), and coarsely ground roasted peanuts, as desired.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- The thickness of the dipping sauce and batter is adjustable to your preference.
- Using two spoons to scoop the batter helps create a round shape and keeps your hands clean.
- If you have children, consider using chili powder instead of fresh chili for the dipping sauce.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use frozen taro instead of fresh?
While fresh taro is best for optimal texture and flavor, you can use frozen. Make sure to thaw it completely and pat it very dry before frying to prevent splattering and ensure crispiness.
2. How do I prevent the taro from becoming soggy?
The key is to ensure the taro is completely dry before frying and to avoid overcrowding the pan. Fry in batches at the correct temperature to ensure even cooking and a crispy exterior.
3. What other dipping sauces can I use?
While the sweet and sour sauce is classic, you can also try other options like chili garlic sauce, soy sauce, or even a simple mayonnaise dip. Experiment and find your favorite!
So there you have it – Grandma Taew's secret to perfectly crispy fried taro! This recipe is a testament to the simple pleasures of delicious, home-cooked food. Now go forth and impress your friends and family with this irresistible treat!