Published: 09:48 Wednesday - May 15, 2013
With this unique recipe, you will have the dish of intriguing shrimp and sweet potato fritter for your family!<br>
To make this delicious dish perfectly, you have to prepare following ingredients:
Ingredients ( serves 4-6)
For the batter:
1 cup rice flour
2 cups all-purpose flour
3 cups water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp tumeric powder
1 tsp baking powder (or 2 beaten eggs)
Others:
500g (1.1 lb) small white shrimps
salt, pepper, chicken stock to taste
1 tsp minced garlic
500g (1.1 lb) sweet potatoes
vegetable oil to deep fry
fresh greens: lettuce, corriander, mint, cucumber
pickled carrots and kohlrabi/green papaya
Vietnamese light dipping sauce (nuoc cham)
Directions:
Combine all ingredients for the batter and whisk well until smooth. Let it rest for 30 minutes. For white shrimps, trim off the tip of the heads, leggs and tails. Season with salt, pepper, chicken stock and minced garlic.
Peel sweet potatoes and shred thinly with a mandolin or vegetable schredder. Soak in slightly salted water for 10 minutes. Drain and add to the batter. Heat vegetable oil in a small and high saucepan to 175°C (350°F).
Submerge banh tom mold (or a soup ladle; make sure it is dry) into the hot oil to grease and warm up. Place some sweet potato batter in to the mold. Deep 1-2 shrimps into the batter and place on top. Lower the mold into the hot oil. Wait 1 minute for the batter to firm up and bind the sweet potato and shrimp together. Then use chopsticks/spoon to push it out into the oil. Deep fry for another 4-5 minutes until golden brown. Remove and place on paper powel to drain.
To serve, cut the fritter into bite-sized pieces. Wrap in a piece of lettuce together with some chopped mint, corriander, cucumber and pickled carrots/kohlrabi/green papaya. Dunk into the dipping sauce and enjoy!
Source: Danangcuisine
