Best Easy Fried Taro Puff Recipe

Peel the taro root, slice into rounds, and steam over medium-high heat for 25–30 minutes until fork-tender.

Mash the steamed taro while hot in a large bowl until very smooth, then allow to cool until just warm.

In a pan, heat 1 tbsp oil over medium heat, add ground pork and cook until no longer pink, then add chopped shrimp and scallions; sauté for 2 minutes.

Season the pork and shrimp mixture with salt, white pepper, sugar, soy sauce, and oyster sauce; cook for another 1–2 minutes until fragrant. Let filling cool to room temperature.

Portion the taro mixture into 12 equal balls (about 2 tbsp each), flatten each, add 1 tbsp filling, wrap and seal tightly, forming a smooth oval shape.

Heat oil to 350°F (175°C); gently lower 3–4 puffs at a time into oil and fry for 4–5 minutes, turning as needed, until lacy, flaky, and pale golden brown.

Drain fried taro puffs on a wire rack or paper towels, let cool slightly before serving for maximum crispness.