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Pan-fried Shrimp and Taro Cakes

Preparation Time:   30  (mins)
Cooking Time:   5  (mins)
Cooking Method:   Pan-fry
Cook level:   Normal
Serving Size:   4  (person)

Chef Recommendation
Kid's Favorite

Taro(s) 230 g [grated finely]
Mashed shrimp meat 150 g [meat, deveined and dried]
Water chestnuts 4 pcs [diced]
Green onion(s) 1 pc [diced]

Sauce & Marinade

Pure Sesame Oil a little
Pepper a little
Corn starch 1 tbsp
Salt 1/3 tsp
Double Deluxe Soy Sauce 1/4 tsp
Salt 1/2 tsp
Corn starch 2 tbsp
Pepper a little

  1. Mash shrimp meat with a chopper.  Stir in marinade to form shrimp paste.
  2. Mix water chestnuts, green onion, shrimp paste and grated taro.   Add seasoning mix and stir until sticky.  Divide into 8 portions.  Form into round cakes.
  3. Heat 4 tbsp oil.  Pan-fry taro cakes on low heat until golden yellow and done.  Put on a serving plate.

    Note: This recipe is provided by East Ocean Victoria City Restaurant (HK Group) - Chief Executive Officer Stephen H. M. Yeung.

Tag: Taro, Shrimp

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