How to make delicious and attractive crispy fried taro salad with shrimp and meat that everyone loves

How to prepare Taro Salad with Shrimp and Pork

• 1

  Prepare the shrimp and pork snout

  First, scrape off all the excess hair on the pork snout, and clean the dirt inside the nostrils. Cut off the long antennae of the shrimp.

  Next, to eliminate the odor of the pork snout and the sliminess of the shrimp, rinse them briefly in water, then soak in diluted salt water for about 5 minutes and rinse again with cold water and drain.

  
• 2

  Prepare the vegetables

  Peel the taro, slice it very thinly, then cut it into thin, long strands, then rinse thoroughly with plenty of water to clean off the sap, then drain.

  Peel the carrot, wash it clean. Then, use a knife to cut it thinly as shown or any shape you like.

  Wash the cucumber, cut it in half lengthwise, then slice it thinly. Peel the onion and cut off the roots, wash it clean, then cut it in half lengthwise, and slice it thinly.

  Next, prepare a bowl of ice water, soak all the carrot, cucumber, and onion for 15 minutes. After 15 minutes, remove and drain.

  Pick the leaves of the Vietnamese coriander, wash them clean, then drain in a basket. Squeeze the calamondin to extract the juice into a bowl.

  

  

  

  
• 3

  Frying taro

  Place a pan on the stove, add about 300ml of cooking oil into the pan, wait for the oil to heat up, adjust to low heat, gently add the shredded taro and fry until their surface turns golden brown, and the strands are crispy, then turn off the heat.

  After that, remove the fried taro strands onto a plate lined with absorbent paper to drain excess oil.

  

  

  

  
• 4

  Boil shrimp and pig’s snout

  Place a pot on the stove, add about 500ml of water and bring it to a boil. Once the water is boiling, add the shrimp and boil for about 5 minutes.

  After 5 minutes, when the shrimp is cooked and has turned orange, remove them and place them on a plate to cool. Once cooled, carefully peel off the shells from all the boiled shrimp.

  Using the same pot of water used to boil the shrimp, add the pig’s snout and boil for about 25 minutes until cooked, then remove and rinse thoroughly with cold water. After that, cut the pig’s snout into small, thin strips.

  

  

  

  
• 5

  Prepare the dressing for the salad

  In a bowl, combine 4 tablespoons of sugar, 3 tablespoons of fish sauce, 1 tablespoon of chili sauce, and 2 tablespoons of minced garlic and chili, and stir well to completely dissolve the ingredients together.

  

  

  

  
• 6

  Mix the Salad

  First, place the soaked carrots, cucumbers, and onions in a bowl, then drizzle the mixed fish sauce on top. Gently massage the vegetables with your hands and let them soak in the seasoning for about 5 minutes, then drain this liquid.

  Tip: To keep the salad delicious, mix just enough for each serving; do not mix too much at once as it will lose its taste.

  Then, add the julienned shrimp, pork snout, and rice paddy herb, mix well while gently massaging with your hands to ensure the salad is flavorful and well-seasoned.

  Finally, arrange the crispy fried taro on a plate, gently place the mixed salad on top. To enhance the aroma, you can sprinkle a little fried shallots on the surface.

  

  

  

  
• 7

  Finished Product

  The dish of taro salad with shrimp and meat is completed with eye-catching colors, the orange from carrots, blended beautifully with the green of rice paddy herb and cucumber, making it very attractive.

  When enjoying, you will feel the crispy and fragrant taste of fried taro, perfectly combined with the rich sweetness of shrimp and meat along with various vegetables, making it so that even if you eat a lot, you won’t feel bored.

  This incredibly attractive dish should be enjoyed with shrimp chips, which will surely captivate you from the very first bites.