- 650 g of taro roots
- 3 tablespoons of sugar
- 1 teaspoon of salt
- 2 tablespoons of grated ginger
- 6 tablespoons of cornflour
- 100 g shrimps
- 50 g of Kraft cheese
- oil for frying
Peel and grate the taro roots with a small gratter then put all the ingredients up to the cornstarch in a bowl and mix well to prepare the arouille batter. Let it stand for 30 minutes.
During this time, clean and peel the shrimps. Heat a pan with water, add a pinch of salt and wait until it boils then cook the shrimps for 5 minutes. Drain the watter and set them aside.
Next, cut the cheese into small cubes and reserve them.
Once you’ve finished these preparations, start by dividing the arouille batter in two equal parts. In the first part, take some taro and put a shrimp in the middle. Shape it into small balls and fry them in a hot oil bath.
For the second part, put the cheese cubes in the middle and cook them with the same methode.
When the taro root fritters are crispy and golden, drain the Gato Aroui with Shrimps and Cheese on a tissue before serving them with a hot chili sauce.