West Lake Shrimp and Sweet Potato Fritters with Herbs and Dipping Sauce

What you need

• 300 g (10 oz) sweet potatoes, peeled
• 150 g (5 oz) small shrimp, shell on, rinsed and patted dry
• 60 g (2 oz) rice flour
• 35 g (1 1/4 oz) all-purpose flour
• 30 g (1 oz) tapioca starch
• 1 tsp ground turmeric
• 1 tsp baking powder
• 1 tsp salt
• 2 tbsp sugar, divided
• 180 ml (3/4 cup) cold water
• 750 ml (3 cups) vegetable oil, for deep-frying
• 50 g (2 oz) carrot, cut into thin matchsticks
• 50 g (2 oz) kohlrabi, cut into thin matchsticks
• 1 tsp rice vinegar
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 100 ml (scant 1/2 cup) warm water, for the dipping sauce
• 1 clove garlic, minced
• 1 red chili, thinly sliced
• 1 handful lettuce leaves, for wrapping
• 1 handful mixed fresh herbs, mint, perilla or fish mint, Vietnamese coriander

Method

Restated from the original video

1. 1

   Toss the carrot and kohlrabi with the vinegar and 1 tsp of the sugar. Leave them to pickle while you make the rest.

2. 2

   For the dipping sauce, stir 1 tbsp of the sugar into the warm water until it dissolves. Add the fish sauce, lime juice, garlic and chili. Set aside.

3. 3

   Cut the sweet potatoes into thin matchsticks, about 3 mm (1/8 in) thick. Soak them in a bowl of cold salted water for 10 min, then drain well and pat dry.

4. 4

   In a large bowl, whisk the rice flour and all-purpose flour with the tapioca starch, turmeric, baking powder, remaining sugar and the salt.

5. 5

   Whisk in the cold water gradually until the batter is thick but pourable. Rest it for 30 min.

6. 6

   Fold the sweet potatoes into the batter until every strand is coated.

7. 7

   Pour the oil into a wok or deep pot and heat to 175 °C (350 °F). Test with a drop of batter: it should sizzle and rise at once.

8. 8

   Spoon a heaped ladleful of the sweet potato batter into a flat ladle or small shallow bowl, shaping it into a loose round about 8 cm (3 in) wide. Press 3-4 shrimp into the top.

9. 9

   Slide the fritter into the hot oil, shrimp side up first, and hold it still for 20 seconds so it keeps its shape. Fry no more than 2 at a time.

10. 10

    Fry until the underside is golden, 3-4 min, then flip once and fry until crisp and golden all over and the shrimp are pink and cooked through, 3-4 min more.

11. 11

    Remove with a slotted spoon and set on paper towels. Wait for the oil to return to 175 °C (350 °F) between batches.

12. 12

    Serve hot, wrapped in lettuce with the herbs and pickled carrot and kohlrabi, dipped in the sauce.

Imported from fifteen.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.