Ingredients 70 g (1/2 Cup) All-Purpose Flour 40 g (1/3 Cup) Rice Flour ½ tsp Baking Powder 2 tsp Sugar ½ tsp Sea Salt ½ tsp Freshly Ground Black Pepper 2 Stalk Scallions (Green Onions), cut into thin rings 250 ml (1 Cup) Water 300 g Sweet Potatoes, peeled, shredded or cut into matchstick strips 250 g Prawns, peeled, deveined and cut into ½ inch pieces Vegetable Oil for frying Table Salad (Green or Red leaves lettuce, carrots, cucumber, bean sprouts, basil, and mint leaves) Vietnamese Dipping Sauce Method Combine the flour, baking powder, sugar, sea salt, pepper, scallions and water in a large bowl and set aside for 10 minutes. Then fold in the sweet potatoes and shrimp and mix until just combine. Do not over mix. Heat the oil over medium to high heat (about 330˚F) and place 2 heaping Tbsp of the shrimp mixture in the middle of a flat metal spatula. Push the batter down to form a loose, irregular cake about ¼ inch thick. Then gently push the cake into the hot oil. Fry the shrimp cakes for about 2 to 3 minutes and turning over once, until they are evenly brown and cooked. Remove the shrimp cakes with a slotted spoon and drain on paper towels. Repeat with the remaining mixture, cooking only 3 to 4 cakes at a time. Keep the cakes warm in a preheated low oven until ready to serve. To serve, place a piece of the shrimp cake and some herbs on a lettuce leaf and fold into packet, dip into the sauce and eat. Makes 20 Cakes |