Spicy Taro Shrimp

Flavor: Mildly Spicy; Cooking Method: Boil; Time: 45 minutes; Difficulty: Moderate.

Detailed Steps for Cooking Spicy Taro Shrimp

Prepare the raw materials in advance: Choose small taro for a soft and glutinous texture, avoid old taro as it may have a tougher texture

Wash the taro to remove dirt, then steam with skin on until cooked. Note: The taro skin contains plant mucilage that may cause allergies, so it’s recommended to wash it thoroughly and peel after steaming

Split the shrimp from the back and remove the vein

Marinate the deveined shrimp with cooking wine, starch, and salt

Cut the dried Erjingtiao chili and bullet head chili into sections for later use. Note: These chilies add color and fragrance to the dish

Finely chop the ginger and garlic; cut the spring onion into small pieces; cut the celery into sections for later use

Heat oil in a pan, then stir-fry the ginger, garlic, and oyster sauce until fragrant

Add an appropriate amount of water to the pan, then season with dark soy sauce, fresh spicy sauce, and salt

Peel the steamed taro and place it at the bottom of a bowl

Once the water in the pan boils, add the marinated shrimp and cook until done, then thicken the sauce with starch

Pour the cooked shrimp with sauce over the taro in the bowl

Heat oil in a pan, then add Sichuan peppercorns and dried chili to infuse the oil with fragrance

Pour the fragrant chili over the shrimp, sprinkle with spring onion and celery, and it’s ready to serve

Enjoy a bowl of delicious Spicy Taro Shrimp!