Fried Taro Ball I 炸芋蝦
In fact, there are no shrimps in taro shrimp, it is just fried taro shreds. Use chopsticks to pick up a small amount of taro shreds and fry them. When the wok is dropped, the taro shreds will scatter and turn into a shrimp, so it is called taro shrimp, but nowadays they are all used The ball shape has replaced it. It is one of the traditional New Year foods that will be launched every New Year. It is one of my favorites!
A taro shrimp is the crystallization of hard work and time. When choosing taro, you should choose taro with more purple roots and light body. When making taro shrimp, you should choose taro with long body. In addition to being expensive when frying your own taro and shrimp, you can also use high-quality olive oil, peanut oil, lard, etc. to fry the taro and shrimp, so feel free to try it!
Taro 600g
sea salt 5g
Five spice powder 2g
Glutinous rice flour 15g
Rice flour 10g
White sesame seeds 10g
Olive oil/peanut oil appropriate amount
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芋蝦其實沒有蝦是炸芋絲而已，是用筷子夾一小量芋絲放入油炸，一落鑊芋絲會四散，變成一隻蝦的樣子，所以叫芋蝦，但現今紛紛用球狀取代了，是每逢新年都一定會推出的傳統賀年食品之一，是我喜愛之一呀！
一個芋蝦，全是心機和時間的結晶。選芋頭要多紫色的根、輕身，用來做芋蝦就要選長身芋頭。自己炸芋蝦除了不用捱貴外，還可以選用優質的橄欖油、花生油、猪油等來炸芋蝦，那就放心品嚐喇！
芋頭 600g
海鹽 5g
五香粉 2g
糯米粉 15g
粘米粉 10g
白芝麻 10g
橄欖油/花生油 適量
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11 фев 2023
