Serves 6 to 8 as appetizer
Level of Difficulty: Easy
Yam, also call Taro in Asia, Ube in Philippines or Malanga in Cuba are similar to sweet potatoes but with purple or red flesh, depending on the variety. They are grown in tropical climates, very popular in African, Asian, and Caribbean cuisines
1kg Yam or Taro
125g fresh ginger paste
1 tablespoon bicarbonate
1 tablespoon light soy sauce
4 tablespoon corn starch
2 teaspoon sugar
80g dried shrimps
Oil for frying
Put shrimps in a bowl cover with boiling water, drain after 10 minutes.
Grate Yam finely and press hard to remove any liquid.
Mix all ingredients with Yam and shrimps.
With palm of your hand makes smalls balls and fry in hot oil until cook thru.
Chef Sandy own and manage “ Pallagino” Feast of Mauritius, a guest house with a private pool, just off the golden sand beach in Flic-en-Flac, on the west coast of Mauritius.
Her first book “Un Chef a la Maison” is a best seller here and was re-printed within 10 months of first publication.
Sandy’s articles appears regularly in top local magazines and newspapers, and “Cote Nord” magazine distributed in Air France.
“A Feast of Mauritius” is due for publication in couple months time.
If you'd like more delicious recipes and wine pairings, join my website.
Visit Sandy Daswani
's wine and food blog
A Feast of Mauritius.
If you liked this recipe, you may also like these vegetables & salads and wine recipe pairings:
Return to Recipes