火鴨芋泥香酥球
Ingredients
- 400 g Roasted duck meat (Debone and diced)
- 600 g taro (peeled, cut into pieces)
- 200 g Panko (fig1)
- 110 g egg (about 2 pcs)
- 2 tbsp oil
Seasoning
- ½ tsp sea salt
- ½ tsp chicken powder
- ½ tsp sugar
- ½ tsp Chinese 5 spices powder (fig2)
- 3 tbsp water
Sauce mixture
- ½ tsp chicken powder
- 1 tsp sugar
- 2 tbsp oyster sauce (fig3)
- 1 tsp sesame oil
- 240 ml water
Starch mixture
- 2 tbsp cornstarch
- 3 tbsp water
Instructions
- Steam the taro for 20 minutes over high heat and set aside.
- Add 2 tablespoons of oil to the pan and heat over low heat. Add the breadcrumbs and fry until golden brown, then set aside for later use
- Mash the steamed taro with the seasonings, then mix in the roasted duck meat and blend well
- Add the sauce mixture to the frying pan and bring to a boil. Then, add the starch mixture to thicken the sauce until it reaches a desired consistency.
- Divide the taro mixture into 24-26 small balls. Dip each ball in beaten egg, then coat with breadcrumbs.
- Place the balls in the oven and bake at 140°C (275°F) for 25 minutes, then they’re ready to enjoy!
Video
Notes
Ingredients - Click to enlarge the image
Other tips
1- you can _Use the air fryer at 130°C (250°F) and air fry for 15-20 minutes
2- how to debone the roasted duck:https://youtu.be/nyAG_EI1k4M
Other tips
1- you can _Use the air fryer at 130°C (250°F) and air fry for 15-20 minutes
2- how to debone the roasted duck:https://youtu.be/nyAG_EI1k4M