Sago Grub Fritters
A traditional delicacy from the Sepik River region, these fritters are made from sago palm grubs, mixed with taro leaves and coconut milk, then fried until golden brown.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings4
DifficultyMedium
🧂 Ingredients
- 250 g Sago palm grubs (Maruka)(cleaned and finely chopped)
- 150 g Taro leaves(finely chopped)
- 100 ml Coconut milk(thick)
- 2 medium Shallots(finely chopped)
- 2 cloves Garlic(minced)
- 1 small Chili(finely chopped (optional))
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g All-purpose flour
- for frying Vegetable oil
👨🍳 Instructions
- 1
In a bowl, combine the chopped sago grubs, taro leaves, coconut milk, shallots, garlic, chili (if using), salt, and pepper. Mix well.
💡 Tip: Ensure the grub mixture is evenly combined. - 2
Gradually add the flour to the mixture, stirring until a thick batter forms. It should be firm enough to shape into patties.
💡 Tip: Adjust flour amount if needed to achieve desired consistency. - 3
Heat vegetable oil in a pan over medium heat.
- 4
Shape the mixture into small, flattened fritters and carefully place them in the hot oil.
💡 Tip: Do not overcrowd the pan. - 5
Fry for about 3-4 minutes per side, or until golden brown and cooked through.
💡 Tip: Turn fritters gently to ensure even cooking. - 6
Remove fritters from the pan and drain on paper towels.
💡 Tip: Serve hot.
💡 Pro Tips
- ✓Sago grubs can be sourced from specialty Asian markets or online, or harvested traditionally.
- ✓If taro leaves are unavailable, spinach can be a substitute, though the flavor will differ.
- ✓Adjust chili to your preferred spice level.
🔄 Variations
- Add a pinch of turmeric for color.
- Serve with a side of chili sauce or a squeeze of lime.