Shrimp Taro Pancakes 芋 頭 蝦

Shrimp Taro Pancakes 芋 頭 蝦 Shrimp Taro Pancakes 芋 頭 蝦

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

  1. Clean, peel, devein and pat dry the shrimps;
  2. Mince the shrimps, set aside;
  3. Peel and grate taro in a food processor;
  4. In a big mixing bowl, add minced shrimps, pepper and cornstarch, mix well until they are not separating;
  5. Add taro and make patty;
  6. In a heavy sauté pan, add 1 tablespoon of safflower oil over medium high heat;
  7. Pan fry the shrimp taro patties until golden brown;
  8. Serve warm, top with sour cream, flying fish eggs and flat leave parley.

Go back to top