Shrimp and taro fritters: crunchy, crispy and delicious with sweet and sour dipping sauce. Perfect for snacking, or as finger food at any parties.
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
I use a similar peeler in this recipe.