Craving a crispy, flavorful vegetarian treat that's both satisfying and surprisingly easy to make? Look no further than these delectable taro shrimp cakes! These golden-brown delights offer a unique textural experience, blending the subtly sweet and earthy notes of taro with a satisfyingly crunchy exterior. Forget heavy, greasy fritters; this recipe delivers a lighter, healthier alternative packed with vibrant taste. Imagine the perfect balance of crispy shell yielding to a soft, fluffy interior, each bite bursting with flavour. These cakes are incredibly versatile, perfect as an appetizer, a light meal, or even a tasty addition to your favourite noodle dish.
Forget complicated recipes and long ingredient lists; this simple recipe will have you enjoying these amazing vegetarian taro cakes in no time. Ready to dive into the step-by-step instructions and create your own batch of these irresistible treats? Let's get cooking!
Tools Needed
- Pan
- Large spoon
Ingredients
- Taro
- Taro powder: 100g
- Fried flour: 40g
- Rice flour: 20g
- Vegetarian shrimp powder
- Roasted sesame seeds
- Vegetarian seasoning: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
- Cooking oil
- Sweet and sour bottled fish sauce
- Vegetables (your choice)
Step-by-Step Instructions
Step 1. Prepare the Taro and Batter
- Peel and cut the taro into small strips.
- Mix 40g of fried flour, 20g of rice flour, water, vegetarian seasoning, turmeric powder, and sesame seeds until a smooth batter forms.
Step 2. Combine and Mix Ingredients
- Add the shredded taro and vegetarian shrimp to the batter and stir well.
Step 3. Fry the Shrimp Cakes
- Heat cooking oil in a pan.
- Using a large spoon, scoop the taro mixture into the hot oil and fry until golden brown and crispy.
Step 4. Serve and Enjoy
- Serve immediately with sweet and sour bottled fish sauce and your chosen vegetables.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If you don't have vegetarian shrimp, you can substitute chicken thigh mushrooms.
- The oil should be hot but not too hot when frying the cakes.
- The cakes are best served immediately after frying for maximum crispiness.
Nutrition
- Calories: approximately 400-500
- Fat: 15-25g
- Carbs: 60-75g
- Protein: 5-8g
FAQs
1. Can I use frozen taro?
Yes! Make sure to thaw it completely and squeeze out excess moisture before using it in the recipe. This will prevent soggy cakes.
2. What can I substitute for the shrimp paste?
For a completely vegetarian option, omit the shrimp paste altogether. The taro's flavour will still shine through!
3. How do I store leftover cakes?
Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or air fryer for best results.
So there you have it – a simple yet incredibly rewarding recipe for crispy taro shrimp cakes that are sure to impress. These flavorful and satisfying vegetarian bites are perfect for any occasion, from a casual weeknight dinner to a more elaborate gathering. Enjoy the delicious results of your culinary adventure!