Cut the sweet potatoes into long thin
sticks. This is easily done on a mandolin and toss them with about
two-thirds of the flour.
Cover the shrimps with the remaining
flour.
Heat 5 mm of oil in a large frying pan and
when it is hot, put in 4 egg poaching rings.
Fill them about half full with the sweet
potato, pushing it down. Place a shrimp on top.
After 1 1/2 minutes, carefully remove the
poaching rings, but do not disturb the sweet potato cakes at all. When
they have cooked for about 5 minutes the bottoms will be golden brown
and crispy.
Carefully flip them over and cook them on
the other side for another 2 minutes. Watch the heat - you do not want
them to burn, but they will not stick together if the heat is too low.
Drain on kitchen paper and keep warm while
cooking the remainder.
