Shrimp and Sweet Potato Fritters

Ease of Preparation: Medium.

Yield:   4 servings.

Soy Lime Dipping Sauce

Ingredients:

1 garlic clove, minced

1 tablespoon (15ml) finely chopped bird`s eye chili

3 tablespoons (45ml) cane sugar

1/3 cup (80ml) soy sauce

2 tablespoons (80ml) lime juice

Method:

In a medium bowl, whisk together garlic, chili, cane sugar, soy sauce, lime juice, and 1/3 cup of water until sugar has dissolved.

Reserve sauce for plating.

Shrimp and Sweet Potato Fritters

Ingredients:

3 sweet potatoes, peeled

1/2 cup (120ml) all-purpose flour

1/2 cup (120ml) rice flour

1 tablespoon (15ml) turmeric

24 (size 41-50) raw shrimp, peeled and deveined

Vegetable oil, for frying

Salt and pepper

Method:

Using the fine side of a box grater, grate sweet potatoes.

Transfer sweet potatoes to a large bowl of lightly salted cold water.

Soak for 1 hour, to remove starches.

While sweet potato soaks, stir together flour, rice flour, turmeric, and salt and pepper in a large bowl.

Gradually add 1 cup of water, mixing between additions, until incorporated.

Once sweet potato has finished soaking, drain and stir into the flour mixture until combined.

In a heavy-bottomed pot or deep pan, heat oil to 350 degrees.

Scoop batter with a large spoon, forming batter into a circular shape on the spoon.

Press one shrimp into the batter and slide the fritter into the hot oil, being careful not to touch the hot oil.

Cook fritter for 5-6 minutes, or until golden brown.

Set aside to drain on a paper towel-lined plate.

Repeat with remaining batter and shrimp.

Serve fritters hot with reserved Soy Lime Sauce on the side.