Seasoned Advice Asked on November 2, 2021
I want mimic this Chiu Chow restaurant in Hong Kong’s deep-fried scallops coated with mashed taro crust.
To protect health and prevent oil splattering, I don’t want deep fry. Can I bake or pan fry?
Maybe, try it out and report back.
The texture of the crust will not be the same (it is never the same when baking vs. frying).
It will be more dense as the water in the taro will not evaporate as quickly, which is what give the light texture that the picture show.
Answered by Max on November 2, 2021
Get help from others!
Recent Answers
Recent Questions
© 2024 TransWikia.com. All rights reserved. Sites we Love: PCI Database, UKBizDB, Menu Kuliner, Sharing RPP