Taro Nest with Warm Salad
by Tarla Dalal
Here is something that looks so appealing you won’t have the heart to bite into it; but it smells and tastes so appetizing you just cannot help devouring it!
Scrumptious taro nest prepared with noodles and cornflour is topped with a warm salad of mixed vegetables, soya sauce, honey and other ingredients, to create a irresistible starter.
The veggies in the salad are minimally sautéed so that their flavour is enhanced without losing the crunch. Assemble the Taro Nest with Warm Salad just before serving.
Taro Nest with Warm Salad recipe - How to make Taro Nest with Warm Salad
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Taro Nest
2 cups parboiled hakka noodles
2 tsp cornflour
salt to taste
oil for deep-frying
For The Warm Salad
1 tbsp oil
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
1/4 cup sliced spring onions (whites and greens)
1/2 cup diagonally cut and blanched baby corn
1/2 cup capsicum cubes
1/2 cup diagonally cut and blanched french beans
1/2 cup bean sprouts
1/2 tsp soy sauce
1 1/2 tsp honey
salt to taste
For The Garnish
1 tsp roasted sesame seeds (til)
For the taro nest
- For the taro nest
- Spread the parboiled noodles on a kitchen towel and keep aside for 20 minutes.
- Transfer the noodles into a bowl or plate, add the cornflour and salt and toss gently.
- Divide the noodles into 2 equal portions.
- Place 1 portion of the noodles in a strainer to make a basket, along the mesh of the strainer.
- Heat the oil in a deep non-stick pan, hold the strainer with the noodles in the hot oil as shown in the image 1.
- Keep pouring the oil all over the noodles evenly and deep-fry till it turns golden brown in colour from all the sides, as shown in the image 2.
- Remove the taro nest carefully from the strainer and place on an absorbent paper.
- Repeat steps 4 to 6 to make 1 more nest. Keep aside.
For the warm salad
- For the warm salad
- Heat the oil in a broad non-stick pan, add the garlic, green chillies and ginger and sauté on a high flame or 30 seconds.
- Add the spring onions and sauté on a medium flame for 1 minute.
- Add the baby corn and sauté on a medium flame for 1 minute.
- Add the capsicum, french beans, bean sprouts, soya sauce, honey and salt and sauté on a high flame for 2 minutes.
How to proceed
- How to proceed
- Divide the warm salad into 2 equal portions.
- Place one portion of the salad into a taro nest and top it with ½ tsp of sesame seeds.
- Repeat step 2 to make 1 more nest.
- Serve immediately.
| Energy | 446 cal |
| Protein | 6.6 g |
| Carbohydrates | 40.1 g |
| Fiber | 1.7 g |
| Fat | 29.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 368.1 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 29.5 mg |
| Folic Acid | 17.9 mcg |
| Calcium | 17.2 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 182.9 mg |
| Potassium | 80.9 mg |
| Zinc | 0.5 mg |
Hakka noodles deep fried till crisp.. and the warm salad.. with lots of crunchy vegetables... and a sweet and sour taste of the sauce..This was relished by my family very much.. It is a different recipe.. with an innovative way.. to eat..