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Recipe details are AI-generated from the video and may contain errors — for reference only.
Select 300g of floury taro with pink檳榔 patterns on the cut surface, cut it in half with a cleaver to check its quality, then use a grater to shred the taro into dry fine shreds and set aside in a bowl.
Watch out
Keep your fingers away from the bottom of the grater when shredding to avoid scratching your hand.
Wash your hands thoroughly after handling seafood to avoid cross-contamination.
Take 80g of fresh shrimp, wash and thoroughly dry them, chop into coarse bits with a cleaver while keeping texture, then season with 0.5 tsp salt, a little sesame oil, and a little white pepper.
Watch out
Shrimp must be completely dried, otherwise they will release water when mixed with taro and ruin the shape.
Add the marinated minced shrimp into the bowl with taro shreds, add 2 tbsp cilantro and scallions, 0.25 tsp five-spice powder, 0.5 tsp salt, 0.5 tsp sugar, a little sesame oil, a little white pepper, and finally 3.5 tbsp cornstarch, mixing well with chopsticks until it holds together.
Watch out
Add cornstarch gradually and mix well to ensure every taro shred is coated, otherwise they will fall apart when pan-frying.
Wearing clean gloves, divide the taro filling into equal portions, roll them into balls with both hands, and gently press them into thick, even patties, arranging them neatly on a plate.
Watch out
Press the patties slightly firmly when shaping, otherwise they will easily fall apart when pan-frying.
Slide the patties gently along the side of the pan when adding them to prevent hot oil from splashing and scalding your skin.
Pour appropriate cooking oil into a skillet, heat it up, place the taro patties one by one, pan-fry over medium-low heat until the bottom is golden, flip, and continue frying until both sides are golden and crispy and fully cooked inside.
local_fire_departmentMedium-low heat, about 6 to 8 minutesWatch out
Taro takes longer to cook through, so you must pan-fry slowly over medium-low heat, otherwise the surface will burn while the inside remains raw.
In a small bowl, mix 0.33 cup water, 1 tbsp oyster sauce, 0.5 tsp sugar, and 0.5 tsp cornstarch. Heat oil in a small pan, sauté 1 minced shallot until fragrant, pour in the sauce mixture to boil, and finally add 2 tbsp XO sauce, boiling until rich and thick.
local_fire_departmentMedium-low heat, about 3 minutesWatch out
Do not use too high heat when sautéing shallots, otherwise they will burn and taste bitter.
Evenly drizzle the prepared XO sauce over the plated taro cakes, and finally garnish with appropriate amount of cilantro, scallion, and bonito flakes.
Watch out
Drizzle the sauce evenly over each taro cake so every piece gets covered with sauce and shallots.
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