John Gregory-Smith Recipes

Crack open an ice-cold Singha beer and kick back with these delicious crispy taro balls. Taro is a root vegetable that’s a little like a sweet potato or yam. Taste wise, it’s nothing special but taro acts as a vehicle for flavour and these are seasoned with light soy sauce before being deep fried until crisp and then doused in sweet chilli sauce and smashed roasted peanuts; delicious Thai street food at its best.


  1. Steam the taro in a bamboo steamer above a pan of simmering water for 30 minutes until soft. Tip into a mixing bowl and leave to cool slightly. Mash until smooth and then add the soy sauce, 2 tbsp of the flour and 2 tbsp of water. Mix into a smooth paste. Roll into 35 balls about the side of hazelnut.
    Dust the taro balls with the remaining flour so they get completely coated
    in a very thin layer.
  2. Heat the oil for frying in a deep pan over a medium-high heat and fry the
    taro balls in batches for 2-3 minutes until golden and crispy. Remove with
    a slotted spoon and drain on kitchen paper.
  3. To serve, heap the crispy taro balls onto a plate and drizzle over plenty of
    the sweet chilli sauce. Scatter over the peanuts and serve immediately.


Serves 6 – makes about 35

500g taro, peeled and cut into 2 inch chunks
2 tsp light soy
5 tbsp fine high gluten wheat flour, plus extra for dusting
Veg oil for deep frying

To serve
Sweet chilli sauce
Crushed roasted peanuts

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