These super easy shrimp and taro fritters are perfect for snacking, or as appetizers to serve at parties, game day, spring picnics. Full of taro flavors, totally delicious, crispy and crunchy.
I decided to make these taro fritters after having left over taro roots from taro buns I made a week ago. And let me tell you, I went a little nuts over these fritters. I ate 3 in one sitting and couldn’t resist from stuffing my face with the whole plate.
This recipe recipes 45 minutes, a little frying skills and you’ll have these amazing crowd-pleasing taro fritters to be proud of.
It starts with a flour batter. Then we toss in our taro pieces, the thinner slices, the faster it’ll fry. Spice things up with some shrimps, toss them in the frying pan for a few minutes while we prepare the ultimate sweet and sour fish sauce.
And that’s it. Things about to get crazy with these taro fritters dipped in sweet/sour fish sauce.
Can I introduce you to our secret ingredient?
It’s “beer”. Don’t worry, you won’t even taste the beer at all. Just ½ cup of beer to fire up the flour batter and keep the fritters crunchy and fresh all day long.
Sorry to hit you with two taro recipes in a row. But can you tell I’m totally obsessed 🙂
Shrimp and Taro Fritters
Shrimp and taro fritters: crunchy, crispy and delicious with sweet and sour dipping sauce. Perfect for snacking, or as finger food at any parties.
For the batter:
- 1 cup all purpose flour
- 1/2 cup rice flour
- 1/4 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon chicken stock powder
- 1/2 teaspoon baking powder
- 1 cup water
- 1/2 cup beer
For the pan:
- 8 oz prawns (tail trimmed & shelled on)
- 8 oz taro roots (julienned or shredded thinly)
Sweet and sour fish sauce
- 2 cloves garlic (minced)
- 2 tablespoons lemon juice
- 1 teaspoon chili garlic
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup oil for frying
In a large mixing bowl, combine all ingredients for the batter. Let rest on the counter for 15 minutes.
Soak taro pieces in cold water and rinse a few times until water runs clear. Drain and add the taro pieces to the batter.
In a small frying pan, heat oil over medium high heat (about 1/4 cup at a time). Place some taro pieces on top of a spatula, then shrimp on top. Carefully transfer the batter to the frying pan. Wait a minute for the batter to firm up and the taro pieces are sticking together. Deep fry for 4 minutes, flipping halfway through, until golden brown. Transfer to a plate lined with paper towel.
Continue until all the taro pieces are done. It is best to fry 4 at a times to prevent the taro from stewing the pan. Add a little more oil, about 3 tablespoons at a time, if needed.
Prepare the fish sauce by combining all ingredients in a bowl. Whisk well until dissolved
Serve with some lettuce, pickles and sweet & sour fish sauce.
I use a similar peeler in this recipe.