Wednesday, February 10, 2010

Yee Sang Prep - Day 2 - Taro Shreds

Yee Sang is actually a salad and i am surprised that so many people including asians, do not know or have eaten this dish.  Read about it from here.  This salad consists of all the tastes and texture to teast your palate and color to please your eyes.  Crunchiness is one of them and taro shreds fried until crispy in 2 colors is one of the ingredients.


Fresh taro
Red food coloring
Green food coloring
Oil for deep frying

Shred fresh taro with a mandoline and if the taro has been frozen, it would have to sliced thin and then julienned cos the taro will be too soft to pass through the mandoline.

Color a portion of the taro shreds with green food coloring

Color another portion with red food coloring

Heat enough oil for deep frying and when oil is hot - 350f - deep fry the shreds until crispy.  Remove from oil and let it drain.

Repeat the deep frying for the green colored taro shreds.

When cooled, store in airtight container.



Little Corner of Mine said...

Yummy! Looking forward to your yearly yu sang!

Mary said...

Lily, this looks so interesting. I also love the colors. As always, thanks for sharing.

Stevia said...

Hi Lily, read your recipe for XO sauce from Winnie. I would like to let you know that the Lee Kum Kee XO sauce has some dry prawn roe in it. You can get them in Hong Kong or maybe at your Chinese provision shop. They look like black mustard seed but it darkish red, it gives the sauce a very heavy prawn taste. Just a mention hope you don't mind, I know without it yours will taste as good. Thanks for sharing, Wishing you and your family "A Healthy and Prosperous Chinese New Year"

lilyng said...


thanks for the tip. i don't know if i can get them here in denver but i will be visiting hong kong soon and hope to get some from there

thanks again

Ube said...

Thanks for the tip on how to prep the taro fries. At a Thai place we frequent they served taro chips sliced like potato chips and they are so cripsy and I assume they prepped them the way you did here - freeze them and run them through a mandoline. I learn something new every day. I am awaiting the next sequence of your salad.

Ube said...

Stevia much appreciate your unraveling one of the secret ingredients in XO sauce the dried prawn roe. I guess bottarga will be a good substitute for the dried prawn roe and bottarga is easily available at most Italian marketplaces.

redyoyo said...


I learn so much from your blog, from Chinese dishes to western desserts. Since CNY is only a few days away, I would like to wish you & your family a happy, healthy & prosperous years ahead.

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Bette said...

There is only one thing better than shopping in Hong Kong, and that's eating. From small noodle joints to upscale French restaurant, you will locate all sorts of restaurant, eating hall and snack stall on earth in Hong Kong. Here I found small amount of Hong-Kong-styled snacks online ( This is definitely a good choice before I have $ for another trip.

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