Spring Equinox · Tea break · Phlegm-Dampness
Steamed taro cake with dried shrimp
Diced taro and dried shrimp are stir-fried, folded into rice batter and steamed, then sliced and pan-fried until crisp outside and soft within.
- 1 hr 25 min
- Serves 4
- Steam
- Medium
NeutralResolves phlegmAids digestion
Why it suits you: Phlegm-damp types tend to feel phlegmy, heavy and bloated as humidity builds around the Spring Equinox. Taro strengthens the spleen, resolves phlegm and helps digestion, while dried shrimp and shallots wake up the appetite; a quick pan-fry gives flavour without much oil.
Method
Prep 25 min · Cook 60 min- 1Heat a little oil in a wok and fry the dried shrimp and shallots until fragrant, then stir-fry the taro for 3 minutes and season with the salt and five-spice.
- 2Mix the rice flour and water into a batter, pour into the wok and cook over low heat, stirring, until it thickens into a paste. Fold in the taro.
- 3Spread into an oiled tin and steam on high for 50 minutes. Cool, chill until firm and slice, then pan-fry until golden on both sides and scatter with spring onion.
Cautions
- Raw taro sap can make your hands itch; wear gloves when peeling.
Chef's tips
- Let the cake cool completely, ideally chilling it overnight, so the slices hold together.
The TCM view
Taro is sweet, pungent and neutral, strengthening the spleen and resolving phlegm. Rice supports the stomach; dried shrimp is sweet and warm and shallots are pungent and warm, moving qi and reviving the spleen. Together they strengthen the spleen, resolve phlegm and aid digestion.
