Peel and de-vein the shrimps. Finely chop
the meat. Drain the crab meat.
Finely grate the potatoes, squeezing out
as much water as possible.
Place the shrimps, crab meat, potato,
flour coconut milk, nuoc cham sauce, salt, pepper and sugar in a large
bowl and combine well.
Heat the oil in a frying pan or wok until
hot; cook the tablespoons of the mixture, about 3 at a time, tossing
gently until golden brown. Drain the fritters on paper towels.
Arrange the fritters on a bed of lettuce
leaves and garnish with mint leaves.
Serve with Nuoc Cham dipping sauce.
Tip : Grate the potatoes just before
cooking to stop them going brown.