Fried Bear Paw with Taro Root
INGREDIENTS:
Instructions:
Gently strip the skin off the tender, marbled flesh, paying attention to the thumb pads where the meat is most delectable.
Drain blood and set aside.
Cut paw into small chunks, then dip in eggs beaten lightly with milk. Dredge in breadcrumb & cheese mixture, and then return to eggs for a double coat.
Finally, sprinkle on salt, pepper and paprika.
Deep fry until golden brown (bear).
Gently simmer taro root in hot water until soft and stir congealed blood in.
Season to taste.