Crab Cake with An Asian Twist


200 g taro
50 g glutinous flour
100 g frozen crabmeat
100 g grated mozzarella cheese
1/2 tsp five-spice powder
3/4 tsp salt
dash of ground white pepper
1 egg, beaten
tapioca powder for coating


  1. Cook taro in water until tender. Mash taro and add five-spice powder, salt and pepper. Set aside.
  2. Defrost crab meat. Wash and drain. Sprinkle with a little pepper.
  3. Add glutinous flour to mashed taro. Mix to form a dough. Cut into two halves.
  4. Shape each of the dough into one 0.5-cm thick rectangular sheets.
  5. Spread on layer of grated cheese on top of the taro sheet, followed by one layer of crabmeat and then another layer of cheese.
  6. Lay the second layer of the taro sheet on top and press firmly.
  7. Chill the cake in the fridge for 10 minutes.
  8. Brush egg over taro cake. Sprinkle some tapioca starch on top.
  9. Fry taro cake in oil until both sides turn golden brown. Slice into bite-size pieces before serving.

Source: Hong Kong magazine

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