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Taro Balls with Shrimp and Chestnuts

Fish and Seafood

Taro Balls with Shrimp and Chestnuts
1 pound taro root, peeled and steamed for twenty minutes, then cooled
2 tablespoons vegetable oil
1 scallion, minced
20 small shrimp, boiled for one mintue, then drained
10 cooked chestnuts, mashed
1 teaspoon Chinese rice wine
1 teaspoon salt
1 Tablespoon cornstarch mixed with one tablespoon water
1 teaspoon sesame oil
1. Mash taro root and divide into ten parts. Make these into balls then flatten them.
2. Heat wok, add scallions and stir-fry half minute, drain and remove them leaving any oil in the wok. Put a few pieces of the scallions in the center of each flattened piece of taro.
3. Put two small shrimp on each taro piece on the scallion pieces.
4. Mix chestnuts, rice wine, and salt, then put one-tenth on the shrimp. Then close the taro around the things sitting on top of it and shape it into a ball. Put the balls into the wok oil with the oil left from cooking the scallions, Gently heat it and fry the balls until they barely begin to brown. Then add the cornstarch mixture and stir gently until it thickens and the taro balls are heated through. Then serve.

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