Bakwan Udang Talas (Shrimp & Taro Fritters)

Hello, everyone! I hope you enjoy the recipes and other contents that I have so far in my blog. I know, it’s been a while that I share anything since my last post. After a looonng well-needed break, I am back from my hiatus. I’m hoping to ease back into my regular blogging schedule. Stay tunes for more contents and thank you always for stopping by, reading, trying out the recipes, commenting and following piggyout.com! I’m really grateful for each one of you.

Today, I am sharing this recipe called, Bakwan Udang Talas (shrimp & taro fritters). It sounds and looks like a very complicated dish to make, but fret not, it is another easy, quick, yet delicious recipe to satisfy even a picky eater’s tastebud. The outer part of each shrimp & taro fritter is nice and crunchy, but at the same time, the inside is quite soft. So, you get the best of both world in a single fritter. For other flavor of fritters, you can also try kimchi fritter or the low-carb chicken fritter.

Also, you can prepare these shrimp & taro fritters ahead of time as the batter can last up to a month in a freezer. That way, you can include it in your meal prep planning and it’s perfect for your busy weekday nights meals or just have it as a snack. Likewise, if you have an upcoming party or gathering, you can prepare it in advanced and just fry it on the big day. For making these fritters in a big batch, you can also pop the batter into the oven for 25-30 minutes in a pre-heated 400F oven. Very simple, easy, and packed with nutrients.

Tool I used:

• Cheese Grater – Comfortable handle for steady grip as you grate, three different grating sizes and a slicer all in one tool.
• Air Fryer – Compact so it won’t take up much of your counter space, very durable and versatile as it can air-fry, broil, toast and so on.
• Nonstick skillet – Versatile sauté or frying pan that’s compatible to any cooktops including your induction stove.

Tip: Before air-frying, you can put the scooped-up batter into the freezer for about 10 minutes to ensure that the batter is firmed enough. The batter itself can be frozen and stored up to a month.

Ingredient:

• 2 lbs taro roots
• 1 lb shrimp – cut into chunky pieces
• 3 cloves garlic – minced
• 2 eggs
• 1 tablespoon all-purpose flour
• 1 tablespoon potato starch or rice flour
• ½ tablespoon chicken powder
• 2 teaspoons paprika powder
• 1 tablespoon granulated onion powder
• 2 tablespoons fried shallot
• Salt and pepper to taste
• Olive oil spray

Dipping Sauce:

• 2 tablespoon sweet soy sauce
• 1 tablespoon ketchup
• ½ tablespoon fried shallots
• Sliced red chili (optional)

Direction:

• Peel, clean, and shred the taro roots using food processor or cheese grater.
• In a mixing bowl, add all-purpose flour, potato starch/rice flour, chicken powder, paprika powder, onion powder, salt, pepper, and give it a good mix.
• Then, add shredded taro, cut shrimp, fried shallots, and eggs.
• While mixing it all up, pour in water a little bit at a time until you get the right consistency. The batter that you want is like cookie dough type of consistency – not too watery.
• Place the air fryer basket liners and spray some olive oil to the liners.
• Then, scoop up about 2 tablespoons of the batter and place it into the air fryer basket. Leave some room between each scoop.
• For crispier fritters, spray some oil again on top of the fritter batter.
• Air-fry the batter for 5-6 minutes, flip each fritter, spray with oil again, and air fry the other side for another 5-6 minutes. Transfer to a serving plate.
• For the dipping sauce, add the sweet soy sauce, ketchup, and fried shallots into the bowl. You can also add sliced red chili if you want an extra kick.
• Enjoy the warm shrimp and taro fritters with the dipping sauce!