Taro Root Pancakes (Lai Wu Bok Bang)

1½ pounds taro root, peeled, ends removed, coarsely grated (to yield 4 cups, tighly packed)

2/3 cup Chinese bacon, cut into ¼-inch dice

2 extra large eggs

1 cup scallions, finely diced

1½ tsp salt

2 tsp sugar

1½ tsp sesame oil

1 Tbsp Shao-Hsing wine, or sherry

Pinch white pepper

3 Tbsp cornstarch

7 Tbsp peanut oil

In a large bowl mix all ingredients except peanut oil, thoroughly to make a cohesive mass.

Heat a cast-iron skillet over high heat for 1 minute.  Add 3 Tbsp peanut oil.  When a wisp of smoke appears, scoop 5 generous spoonfuls of taro root mixture (about 3 Tbsp each) into the pan and flatten them.  Lower heat to medium-high and fry for 2 minutes.  Turn over, fry for another 2 minutes until both sides are browned and crisp.  Remove, drain on paper towels.  Continue until all pancakes are done.  With each batch you may have to add about 2 Tbsp peanut oil to the pan.  When done, turn off heat, transfer to heated dish and serve.

Makes 16 pancakes.