4-5 taro corms (small), peeled
2 cups water mimosa, cut into 3-inches length
4-5 shirmps, shelled, deveined and minced
Water mimosa: remove the white foam and root around the stem, cut into 3-inches length and wash thoroughly.
Put taro corms in a pot, cover with water, bring to boil and cook taro corm until soft. Add shrimp, bring back to boil, skim off foam, add water mimosa. Season with salt, sugar and pepper. Serve hot with rice.
This particular food is also very popular in Manipur, the north-eastern state of India (and border to Mynmar).
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