Today, let’s learn 2 ways to make delicious, crispy, fragrant fried taro with fish sauce to enjoy as a snack or to entertain guests at home during Tet holidays. Let’s cook with Tastetutorial.com and make this tempting fried dish right away!
1. Fried Taro with Fish Sauce
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fried Taro with Fish Sauce Serves 3
Taro 350 gr (1 root) Fish sauce 3 tablespoons Sugar 3 tablespoons Chili powder 1/2 teaspoon Cooking oil 100 ml
Image of Ingredients
How to Cook Fried Taro with Fish Sauce
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Prepare the taro
Peel the taro you bought, wash it clean, and cut it into long sticks about 1/2 finger width.
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Fry taro
Place a pan on the stove, add 100ml of cooking oil, and cook over medium heat until the oil is hot. Then add the taro and fry over high heat for about 4 minutes until the taro sticks are golden and crispy, then remove the taro and place it on paper towels to absorb the oil.
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Add fish sauce
Place a pot on the stove, add 3 tablespoons of water and 3 tablespoons of sugar into the pot, boil over medium heat for about 2 minutes until the sugar dissolves, then add 3 tablespoons of fish sauce.
Stir well and cook until the fish sauce and sugar mixture boils and thickens slightly, then add the fried taro and 1/2 teaspoon of chili powder.
Stir evenly over medium heat for about 2 minutes until the taro is evenly coated with the fish sauce and sugar mixture, then turn off the heat and scoop it out onto a plate lined with paper towels.
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Final product
Fried taro with fish sauce after completion will have an enticing aroma of fish sauce and sugar. When eaten, you will feel the salty and sweet crispy outer layer and the soft, creamy inside of the taro.
This dish, served as a daily snack, will be very appealing and captivating, so try it and enjoy right away!
2. Fried taro slices with fish sauce
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Fried taro slices with fish sauce For 4 people
Taro 250 gr (1 tuber) Unsalted butter 10 gr Chili powder 1/2 teaspoon Fish sauce 1/2 tablespoon Cooking oil 100 ml Sugar/salt A little
What is unsalted butter? Where to buy it?
- Unsalted butter is a type of butter that does not contain salt, has a light fragrance, and a slightly bland sweet taste. It is often used to make cookies, cream puffs, cakes,… or spread on bread.
- You can easily buy unsalted butter at grocery stores, supermarkets, or in Tastetutorial.com stores nationwide, with prices for a 200gr box ranging from 63,000 – 87,000 VND/box (price updated in September 2021).
- When buying, you should pay attention to the expiration date printed on the product packaging. Do not choose products with torn packaging, fallen out, or not stored in the refrigerator.
- Additionally, you can make unsalted butter at home with very detailed instructions shared by Tastetutorial.com.
How to prepare fried taro slices with fish sauce
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Prepare the taro
After buying taro, peel it, cut it lengthwise into 4 pieces, then slice it crosswise into thin pieces. After that, soak it in a bowl of diluted salt water for about 5 minutes, then take it out to drain.
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Fry the taro
Next, put a pan on the stove, add 100ml of cooking oil to the pan, and heat it over medium heat for about 1 minute until the oil is hot, then add the drained taro.
Fry over high heat for about 3 minutes until the taro turns golden, then turn off the heat and take the taro out to drain the oil.
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Add fish sauce
Next, take another pan, add 10g of unsalted butter, and heat it over medium heat for about 2 minutes until the butter is fully melted, then add 1 tablespoon of sugar, 1/2 teaspoon of chili powder, and 1/2 tablespoon of fish sauce.
Stir and cook over medium heat for about 2 minutes until the sugar is completely dissolved and the fish sauce becomes slightly sticky, then add the golden fried taro.
Reduce the heat to low and stir gently until the fish sauce coats all the pieces of fried taro, then you can turn off the stove and enjoy.
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Final product
Fried taro slices with fish sauce will have an attractive aroma of fish sauce and sugar once completed. When eaten, you will be surprised by the crispy and delicious taste of each golden taro slice. Additionally, the mild spiciness from the chili powder also enhances the dish’s flavor.
How to choose delicious sticky taro
- When buying taro, you should choose tubers that are round and even like chicken eggs, with a rough outer skin, having many roots, and the eyes of the taro should have many indented holes. Because these taro will be more starchy and delicious when eaten.
- Prioritize buying taro tubers that are lightweight and of moderate size, not too large or too small, as these will be more starchy and sweeter than heavier tubers that contain more water and less starch.
- Do not choose taro tubers that have dry soil clinging to them, showing no moisture and having spots, mold, or rot on the tuber. These tubers have likely been harvested a long time ago and will affect the characteristic sticky and delicious flavor of taro.
How to prepare taro without itching
- Method 1: The simplest way to avoid itching when peeling taro is to wear gloves while peeling, preventing your hands from coming into direct contact with the taro.
- Method 2: Blanch the taro in a mixture of diluted saltwater boiled for about 3 minutes to remove the itchy hair from the taro, then immediately soak it in cold water to retain its characteristic crunch before starting to peel.
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Through this article, I hope it helps you learn 2 ways to make taro fried with fish sauce that are crunchy, delicious, and appealing for snacking and entertaining friends and family during holidays. Wishing you success in making this dish!
