Ingredients with Measurements:
- 1 large taro root (about 1.5 lbs), peeled and grated
- 1 lb shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1/4 cup green onions, thinly sliced
- 1 egg, beaten
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Non-stick skillet or griddle
- Spatula
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, combine grated taro, flour, cornstarch, baking powder, salt, and black pepper. Mix well.
2. Add water and beaten egg to the bowl and stir until the mixture is well combined.
3. Heat 2 tbsp of vegetable oil in a non-stick skillet or griddle over medium-high heat. Add minced garlic and sauté for 30 seconds.
4. Add shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes.
5. Remove shrimp from the skillet and chop into small pieces.
6. Add chopped shrimp and sliced green onions to the taro mixture and stir until evenly distributed.
7. Heat vegetable oil in a non-stick skillet or griddle over medium-high heat.
8. Using a 1/4 cup measuring cup, scoop the taro mixture onto the skillet and flatten it into a pancake shape using a spatula.
9. Cook the pancake for 2-3 minutes on each side or until golden brown and crispy.
10. Remove the pancake from the skillet and place it on a paper towel-lined plate to absorb excess oil.
11. Repeat steps 8-10 until all the batter is used up.
- Time:
Preparation time: 30 minutes
- Cooking time: 20 minutes
5. Temperature:
- Skillet or griddle should be heated to medium-high heat.
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Serving size: 1 pancake
- Calories: 180
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 85mg
- Sodium: 400mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 10g
Substitutions for ingredients:
- Shrimp can be substituted with diced chicken or pork.
- All-purpose flour can be substituted with rice flour for a gluten-free option.
Variations:
- Add diced vegetables such as carrots, bell peppers, or mushrooms to the taro mixture for added flavor and nutrition.
- Use different types of seafood such as crab or scallops instead of shrimp.
Tips and tricks:
- Make sure to squeeze out excess water from the grated taro to prevent the pancakes from becoming too watery.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Serve the pancakes immediately after cooking for the best texture and flavor.
Storage instructions:
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pancakes in a toaster oven or oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pancakes on a platter with a side of sweet chili sauce or soy sauce for dipping.
Garnishes:
- Garnish the pancakes with chopped green onions or cilantro for added freshness and color.
Pairings:
- Serve the pancakes with a side of steamed rice and stir-fried vegetables for a complete meal.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Egg drop soup
Troubleshooting advice:
- If the pancakes are too watery, add more flour and cornstarch to the mixture to thicken it up.
Food safety advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness.
Food history:
- Taro is a root vegetable commonly used in Hawaiian and Polynesian cuisine.
Flavor profiles:
- The pancakes have a crispy exterior and a soft, chewy interior with a savory shrimp flavor and a hint of garlic.
Serving suggestions:
- Serve the pancakes as an appetizer or main dish for a family dinner or party.
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