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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: 18 min
Total time: 38 min
Yield: 2 servings
Ingredients: 300 g taro root, peeled; 150 g large shrimp, peeled, deveined, and finely minced; 1 shallot, minced very fine; 2 cloves garlic, minced; 1 tbsp fish sauce; 1 tsp white sesame seeds; ½ tsp sea salt; ¼ tsp white pepper; 3 tbsp neutral oil, divided; 5 tbsp chili oil (store-bought or homemade); 1 tbsp lime juice; 3 tbsp pomegranate arils; Fresh cilantro leaves for garnish; 1 tsp Sichuan pepper, toasted and ground (optional, for numbing spice)

Thinly shredded taro and minced shrimp are crisped into lacy, golden tuile cups in the oven, then filled with a piquant chili oil and topped with pomegranate seeds that burst with bright acidity against the heat.

785cal 19gprotein 52gcarbs 58gfat 20min prep 18min cook 2serves

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