Mama's Ko Tao

This recipe is from Mama's grandmother who lived in Taiping, Malaysia. She said that they will make this instead of rice because tapioca flour is cheaper than rice and very filling.

Ko Tao Recipe
Ingredients:

• 1 Tablespoon vegetable oil
• 1.5 cups small prawns, shelled
• 1.5 cups ground pork
• Light soy sauce to taste
• White pepper to taste
• 2.5 cups tapioca flour 
• ½ teaspoon white pepper 
• ¼ teaspoon salt
• Few drops sesame oil
• 4 to 5 cups water
• 1 tablespoon light soy sauce
• 1 Tablespoon vegetable oil
• ½ bulb garlic, minced

Optional:
Chopped fresh green onions and coriander

Method:

Heat up oil in a medium pan and fry the prawns until cooked. Add a bit of soy sauce to the prawns. Remove from heat. Mix ½ teaspoon of soy sauce and some white pepper with the ground pork. In the same pan, stir fry the ground pork until cooked. Remove and set aside with the prawns.

In a medium bowl, stir together 2.5 cups of tapioca flour with 3 cups of water until flour is dissolved. Add salt, light soy sauce, pepper and sesame oil to the mixture.

In a large wok, add vegetable oil and fresh garlic. Stir fry over medium heat until the garlic is fragrant then add the tapioca flour and water mixture. It will start to congeal so add the prawns and pork immediately and then keep stirring. When it looks too dry, add 2 cups of water a little at a time until the consistency is sticky but not too dry. When it is ready, the consistency is soft and sticky. Separate into two plates.

Top with green onions and/or coriander and serve immediately.