Coarsely grate the potato, taro (or sweet potato) and onion using the largest holes on a box grater (or a food processor with a grate attachment, if you have one). Place the grated vegetables into a bowl and add the glutinous rice flour or potato starch, five spice powder, soy sauce, sesame oil and season sea salt and black pepper. Toss until the vegetables are evenly coated.
Heat a small frypan (about 6-inches) on medium high heat for 2 minutes. When hot, drizzle with olive oil and tilt the pan so the base is covered. Add half the fritter batter, and, using a spatula (a flexible fish spatula works well here), flatten the top and tuck in the sides. Cover, reduce heat to medium and cook until the base is golden and crispy, about 3 minutes. Uncover and flip it over. Cook uncovered until golden and crispy, 3 to 5 minutes. Remove from the pan and cook the remaining fritter.
Bring a pot of salted water to the boil. Add the peas and blanch until they are soft and bright green, about 2 minutes. Drain and rinse. Place the peas into a blender or small food processor and add the garlic, five spice powder, and red chili (pepper) flakes. Pulse or blend just until the peas are coarsely pureed - it should be chunky and not smooth. Stir in the olive oil and season with salt and pepper.
To serve, place the fritter on a plate and top each with 2 big dollops of the mushy peas. Drizzle over some tahini and chilli crisp/oil. Season with salt and black pepper, scatter over the herbs and serve.