1 taro
1 tsp Zerzeli
¼-½ tsp salt
3 dsp rice flour
½ oz | 14g fresh coariander
tsp coriander powder
1 qt | 300ml best quality Cantonese oil (san yao)
1-2 tsp cold water if needed

Peel the taro, wash, then scrape into very thin strips and add salt.

Wash the fresh coriander, break into small stems and add to the taro, with pepper, coriander powder and linseed. Mix all this together well; if this mixture is too dry just add a little water.

Scoop a teaspoonful and fry in deep hot fat or oil till light brown.