Cumin Taro Cheese Shrimp

Name: Cumin Taro Cheese Shrimp
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 10 taro; 2 tablets Cheese slices; 3 heads Prawns; 1 teaspoon salt; Some chopped green onion; Some Cumin powder; 2 tbsp Salad oil; 1 tbsp Cooking Wine; 1 teaspoon Sugar

by Sago Fiona

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I really love cumin-flavored things. Every time I eat skewers or grill gluten outside, I have to confess "more cumin."

Every time I buy spices, the cumin at home is always the fastest. This time I was lucky enough to try McCormick's four-piece powder set. There is my favorite cumin powder. I often make cumin potatoes and cumin lamb at home. Cumin is indeed a good seasoning powder, and it can warm the stomach. . For people with a cold stomach like me, it is excellent.

It's the season to eat taro, and when I strolled through the vegetable market, I saw a lot of small taro sellers. If I used it to make cumin, I didn't know what would happen, so I tried it and bought some. There are some seafood in the refrigerator. The baby loves to eat shrimp. If you add some, it should not taste bad.

So, with this dish, because there is a lot of content, I don’t know what to name it, so just call it the name of the ingredient—Cumin, Taro, Cheese, Shrimp, and it’s all included. The shrimp on the top was eaten by the baby, and the taro on the bottom was wrapped by me. The taro is steamed in advance. During the roasting process, the shrimp oil and shrimp paste flow onto the taro, so that the taro is coated with a layer of shrimp aroma. it's actually very good.

Ingredients

10 Taro
2 tablets Cheese Slices
3 heads Prawns
1 teaspoon Salt
Some Chopped Green Onion
Some Cumin Powder
2 tbsp Salad Oil
1 tbsp Cooking Wine
1 teaspoon Sugar

Cumin Taro Cheese Shrimp

1. Wash the taro and peel it. Cut in half and steam until cooked. This kind of small taro will be fully cooked after steaming for about ten minutes

2. Shrimp cut off the prawn gun, prawn whiskers, open the back, and remove the sand line sandbags. Open your back and go down, just leave your belly and don't cut it off. Chop lightly with a knife a few times. Put on cooking wine to get rid of fishy

3. Pour some salad oil in a bowl, edible oil will do. Add salt, sugar, cumin powder, or pepper, according to personal taste. Stir evenly

4. Put the steamed taro in the baking dish. Use a brush to brush the salad oil you just made onto the taro and shrimp. Marinate like this for about five minutes

5. Take one slice of cheese and cut into strips, another slice of cheese into dices, chop the remaining taro and mix together

6. The cheese sticks are randomly placed on top of the taro. Shredded cheese and taro stuffed with shrimp

7. Set the plate and preheat the oven

8. 180 degrees, fire up and down, middle level, bake for 15-20 minutes. It depends on the individual oven. Sprinkle some scallions in the last few minutes