Shrimp and Sweet Potato Cakes Recipe

(Khoai Lang Chien Voi Tom)

Ingredients : Makes 12

375 g

75 g

1 cup

Sweet potatoes, peeled

Flour

Raw shrimps, peeled and de-veined

Vegetable oil, for frying

Lime, slice into thin wedges, for garnishing

Method :

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.
Serve with lime wedges.