Mini Fried Taro Nest – Just Like Those In Chinese Restaurants!

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 ServingPrep Time20 minsCook Time10 mins
Yields1 ServingPrep Time20 minsCook Time10 mins

Taro nest is a classic Chinese banquet dish – once it appears on the table, it disappears with lightning speed because it’s just that tasty. Mashed taro is formed into nests, deep fried to a delicious crisp and used as the base for chicken or vegetable fillings. Our recommendation is to use palm based shortening that is trans-fat free. We use fresh crab meat and chilli sauce as topping in this classic rendition. This recipe requires you to freeze the nests before frying, so do plan ahead!

This recipe makes 10 mini sized taro nests.


 150 g cooked taro, mashed
 75 g wheat starch
 75 g water, boiling
 75 g trans-fat free shortening
 2 g good quality five-spice powder
 2 g salt
 1 g Ajinomoto
 Crab meat



Fit a K-Paddle to a KENWOOD Chef Sense. Add in wheat starch with boiling water.


Keep mixing until combined, add in mashed taro and then shortening.


Once the mixture has combined into a dough. Transfer into in a non-stick saucepan and stir over low heat until slightly hardened.


Keep aside to cool before moulding.


Weigh the dough to 30 gram portions, shape portions into bowls and place in freezer overnight.


Deep fry the taro bowls in their frozen states until golden brown.


To assemble, spoon crab meat into the crispy taro bowls and top with chili sauce. Enjoy!

This recipe uses Kitchen Machines

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