CHINESE COOKING: If you like the texture of yam and taro, you will be delighted with these yummy treats.

SHRIMP & TARO BALLS 香芋蝦球:

 

 

 

 

1 lb. taro, available at Chinese supermarket

4 oz. small shrimp

glutinous rice flour to dust

seasoning for shrimp:

    1/4 tsp. salt, sugar, white pepper

    1/2 egg white

seasoning for taro:

    1 tsp. each salt & sugar

    1/2 tsp. 5-spice powder

    dash of sesame seed oil & white pepper

    2 tbsp. cooking oil

oil for deep frying

 

 

 

Rinse and shell shrimp; then mince in food processor. Season with seasoning ingredients.

 

Peel taro, wash & dry well. Cook taro either by steaming or cooking in a pot of boiling water until tender. Mash with a potato masher; then add in seasoning ingredients. Use a pair of chopsticks to mix, stirring in one direction only, until well mixed.

 

 

Scoop out 2 tbsp. taro and work it into a rough circle. Add in 1 tsp. shrimp paste. Shape the whole thing into a ball. Dip each ball into glutinous rice flour to coat lightly, shaking off excess flour.

 

Deep fry in hot oil until golden brown. Drain on paper towels before serving.