Chinese New Year is coming. I still remember vividly I prepared dish on new year eve with similar ingredients: Taro and prawn. That did not turn out the way I want in 2013. Instead of trying something require good skilled and experience,I was shared by one of my friends, who probably cannot stand seeing how miserable I felt over the previous dish, shared me a simple and yet delicious Taro prawn dish.
Love taro. Taro is so versatile, can turn into either savoury or even dessert. If you want a drink, taro is there to rid your thirst. If you want a cake, taro is there to serve you a slice. If you want taro, just by its own, you can just steam and eat with nothing. Taro is the lover in any kind of food.
Let’s pull you back a little.This dish basically is simple and full proved recipe that anyone can do.
So, let’s get started now. Chop chop….
- 250g taro
- 6 prawns
- 3 pieces of cheese (I used Kraft brand-lower cholesterol light cheese or any slice cheese you like)
- 1 tsp cornstarch
(A)Seasoning for mashed taro:
- 25g sugar
- 1/2+1/4 tsp salt
- 2 tbsp cornstarch
- I tbsp deep fried shallot ( I mixed with 1tbsp of butter)
- 1 1/2 tbsp of milk or water
Ingredients for deep frying:
- 2 eggs, lightly beaten
- some plain flour
- some japanese breadcrumb (Panko)
1. Finely slice shallot and deep fry until golden brown. Drain the excess oil. De-shell prawns but keep the tails intact and de-vein (remove the veins from the prawn). Pat dry the prawns.
2. Peel skin off of the taro, cut into cubes and steam until cooked. Mashed the taro, mix in all ingredients (A) to well combine. Divide the taro mixture into 6 even portions.
3. Divide 3 big cheese into 6 even slices. Lightly coat the prawn with some constarch. Wrap each prawn with each slice of cheese. Wrap the prawn by the taro mixture earlier(Do not wrap the tail but to keep it expose). Finish the rest of the prawn by repeating the similar step.
4. Coat each taro prawn with some plain flour,dust off the excess and coat with beaten egg evenly. Then, coat with breadcrumb evenly. Deep fry until golden brown. (I used deep fryer and the temperature remained as 160C). Serve with any sauce you like.
- If you prefer less cheese, you can divide 1 1/2 pieces of cheese into 6 small portions.
- Wrap the upper part of the prawn with the cheese so the cheese does not reveal from the tail while deep frying.
- You can substitute slice cheese with shredded cheese(which used to make pizza topping)
- I added the milk into the mashed taro by myself as I find the steamed taro turned out to be abit dry to the palette.By using milk or even water can moistened the mashed taro.
This is the cheese I used, Kraft brand which supposed to reduce cholesterol.
Happy trying and hope you all enjoy ^_^