Fit a K-Paddle to a KENWOOD Chef Sense. Add in wheat starch with boiling water.

Keep mixing until combined, add in mashed taro and then shortening.

Once the mixture has combined into a dough. Transfer into in a non-stick saucepan and stir over low heat until slightly hardened.

Keep aside to cool before moulding.

Weigh the dough to 30 gram portions, shape portions into bowls and place in freezer overnight.

Deep fry the taro bowls in their frozen states until golden brown.

To assemble, spoon crab meat into the crispy taro bowls and top with chili sauce. Enjoy!