Ease of Preparation: Medium
Yield: 4-5 servings
Ingredients:
- 2 sweet potatoes
- 1 cup (240 ml) flour
- 2/3 cup (160 ml) rice flour
- 1 teaspoon (5 ml) sugar
- ½ teaspoon (2.5 ml) salt
- ½ teaspoon (2.5 ml) pepper
- 1 egg
- ½ cup (120 ml) water
- 1 garlic clove, minced
- 1 tablespoon (15 ml) fish sauce
- ½ lb (226 g) peeled and deveined shrimp
- Vegetable oil, for deep frying
- Salt, for sprinkling
Method:
Slice sweet potatoes into thin strips, or grate using a cheese grater. Soak grated sweet potatoes in a bowl of water with a pinch of salt for 1 hour.
Add flour, rice flour, sugar, salt, and pepper to a bowl. Crack egg into bowl and stir to combine. Add water and mix in. Set aside for 30 minutes.
Combine minced garlic and fish sauce together in a small bowl. Add shrimp and toss to coat.
Drain grated sweet potatoes and add to the bowl with the flour-egg mixture and toss to coat.
Add vegetable oil to a wok and heat.
Add sweet potato mixture to a ladle. Put a shrimp on top.
Dip the ladle into the hot oil until the fritter starts to cook.
Using chopsticks, remove the fritter and flip it into the oil so the other side cooks.
Remove from wok and drain on paper towel.
Repeat until sweet potato mixture and shrimp are used up.
Sprinkle salt over the fritters.
Serve with Nuoc Cham dipping sauce (see recipe).
