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Shrimp and taro fritters: crunchy, crispy taro fritters toss in a rice flour batter. Perfect for snacking, or as finger food at any parties. Yummy and delicious |atasteofjoyandlove.com

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. 

Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes


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


  1. In a large mixing bowl, combine all ingredients for the batter. Let rest on the counter for 15 minutes. 

  2. Soak taro pieces in cold water and rinse a few times until water runs clear. Drain and add the taro pieces to the batter.

  3. 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. 

  4. 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. 

  5. Prepare the fish sauce by combining all ingredients in a bowl. Whisk well until dissolved 

  6. Serve with some lettuce, pickles and sweet & sour fish sauce. 

Recipe Notes

I use a similar peeler in this recipe.