Crispy Fried Taro with a zesty fish sauce dipping is a delightful treat, a simple yet satisfying dish that’s perfect as a snack, appetizer, or even a side dish. The satisfying crunch of the perfectly fried taro contrasts beautifully with the savory, umami-rich fish sauce, creating a flavor explosion in every bite. This recipe celebrates the humble taro root, transforming it into a culinary masterpiece that's surprisingly easy to make. The earthy sweetness of the taro is expertly complemented by the salty, tangy fish sauce, resulting in a truly addictive combination.
Forget complicated recipes and lengthy cooking times; this dish is remarkably straightforward. We'll guide you through each step, ensuring you achieve perfectly crispy taro every time. Ready to experience the irresistible magic of crispy fried taro with fish sauce? Let's dive into the easy, step-by-step recipe below.
Tools Needed
- Pan
- Bowl
- Basket
- Paper towels
Ingredients
- Taro: 600g
- Garlic: 50g
- Butter
- Cooking oil
- Fish sauce
- Chili sauce
- Satay sauce
- Lemon
- Salt
Step-by-Step Instructions
Step 1. Prepare the Taro and Garlic
- Peel and cut into thin strips. Soak in a basin of water with lemon and salt for 15-20 minutes to remove starch.
- Finely chop the garlic and fry until fragrant and golden brown in a pan with oil.
Step 2. Fry the Taro to Crispy Perfection
- Fry the taro in a pan with oil over low heat for about 15 minutes, until lightly golden brown.
- Remove the taro from the oil and let it cool completely (about 20-25 minutes).
- Reheat the oil and fry the taro for another 7-10 minutes, until golden brown and crispy.
Step 3. Make the Savory Fish Sauce
- Mix fish sauce, chili sauce, satay sauce, sugar, and a little butter.
Step 4. Combine and Serve
- Add the fried taro to the sauce, mix well, and sprinkle with the fried garlic.
- Serve immediately and enjoy!
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Soaking the taro in salt water and lemon helps remove starch and makes it crispier.
- Fry the taro twice for extra crispiness. Let it cool completely between fries.
- Don't overcrowd the pan when frying, to ensure even cooking and crispiness.
- Increase the heat slightly right before removing the taro from the oil in both frying stages to help crisp up the exterior.
- Do not add water to the sauce, as this will make the taro soggy. Oil is acceptable.
Nutrition
- N/A
FAQs
1. Can I use frozen taro for this recipe?
Yes, you can! Just make sure to thaw it completely and pat it dry before cutting and frying to achieve optimal crispiness.
2. What can I substitute for fish sauce if I don't have any?
Soy sauce or a combination of soy sauce and rice vinegar can be used as a substitute, but the flavor will be slightly different. Adjust the amount to taste.
This simple recipe for crispy fried taro with savory fish sauce delivers a big flavor punch with minimal effort. Enjoy this delicious and addictive snack or side dish with friends and family. Now go forth and create your own batch of perfectly crispy, flavorful taro!