Appetizer

Crispy Taro & Shrimp Tuile Cups with Chili Oil Drizzle & Pomegranate Seed Pop

Name: Crispy Taro & Shrimp Tuile Cups with Chili Oil Drizzle & Pomegranate Seed Pop
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 medium taro roots (about 300g), peeled; 300g raw shrimp, peeled and deveined; 60ml coconut cream; 1.5 tablespoons fish sauce; 1 tablespoon lime juice; 1 teaspoon white miso; 500ml neutral oil for frying; 3 tablespoons chili oil (store-bought or homemade); 60ml pomegranate seeds; 2 tablespoons crispy shallots; 1 Thai bird's eye chili, thinly sliced; sea salt to taste; 1 teaspoon toasted sesame oil

Paper-thin tuiles of fried taro crisped into delicate cup shapes, filled with a silky shrimp mousse, finished with amber chili oil and bursting pomegranate arils. A textural stunner that tastes of sweet earthy taro, tender shrimp, and heat.

412cal 24gprotein 28gcarbs 22gfat 20min prep 25min cook 2serves

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