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One of my favorite appetizers is the Deep Fried Taro Ball with Shrimp. I still remember when I was a kid, my mum always prepared this dish for my family. The taro ball is like a size of a golf ball, with a shrimp tucks inside it and leaving the tail outside forming like a curve drumstick. The taro ball is then deep fried till golden brown, it is crunchy on the outside with the crisp of the bread crumbs, but still tasted soft and sweet on the inside.

Well, it had been quite some time since the last time I had eaten this. I really can’t wait till my next hometown visit to have my mum making this again. So I called my mum to get the recipe and tried to to prepare this appetizer for the first time.

Ingredients:
1 lb taro (cut, steamed and mashed)
1 egg white
1 tbsp ginger (minced)
12-15 medium shrimps (tail on)
5 medium shrimps (minced)
1 tbsp corn starch
bread crumbs for surface coating
1/2 tsp five spices powder
salt & pepper for taste

Serve size: 4-5 people

Cooking Method:

1. Peel the taro, rinse, slice into pieces, steam for 30 minutes and mash into thick paste.
2. Chop 5 medium shrimps into minced shrimp paste.
3. Combine the mashed taro with shrimp paste, ginger, corn starch, five spices powder, salt and pepper. Mix well.
4. Scoop 2 tablespoon of taro mixture and shape into a ball. Stuff a shrimp into the taro ball leaving the tail outside.
5. Coat the taro ball surface with egg white and follow by the bread crumbs. Set aside.
6. Repeat with other taro balls.
7. Deep fry the taro ball with shrimp until they turn golden brown in color.