Ingredients:
For pancakes
- 1 lb (0.5 kg) medium size shrimps;
- 2 lb (1 kg) taro;
- 2 tablespoons safflower or canola oil (for high heat);
- 1/2 teaspoon corn starch.
For sauce
- 1/2 cup (120 ml) sour cream;
- 2 teaspoons Japanese sushi flying fish egg or caviar;
- Flat leave parley for decoration.
Recipe:
Serving for 2
- Clean, peel, devein and pat dry the shrimps;
- Mince the shrimps, set aside;
- Peel and grate taro in a food processor;
- In a big mixing bowl, add minced shrimps, pepper and cornstarch, mix well until they are not separating;
- Add taro and make patty;
- In a heavy sauté pan, add 1 tablespoon of safflower oil over medium high heat;
- Pan fry the shrimp taro patties until golden brown;
- Serve warm, top with sour cream, flying fish eggs and flat leave parley.