Deep Fried Shrimps Potato Cake

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Deep Fried Shrimps Potato Cake... DeepfriedShrimpTopato.jpg (13575 bytes)

Bites Of Asia
(Yield: 10 cakes)

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Ingredients:
Nuoc Cham
30 med. Shrimp (about 2 lbs., shelled, deveined leaving the tail intact)
1 large Sweet potato
2 cups Cake flour
1 tsp Baking powder
1 tsp Fish sauce
2 tsps sugar
2 Cloves Garlic (minced)

Preparation:
1. In a bowl, combine the shrimp with fish sauce, garlic, black pepper, and marinade for 30 minutes. Meanwhile pare the sweet potato, slice it thin, and shred into thin strands. Set aside.

2. In a large mixing bowl, combine the flour, sugar, salt, baking powder, and mix with 1 1/4 cup of water. Stir thoroughly with a whisk until the batter is smooth and cream like. Add the shredded potato strands to the batter and mix well.

3. In a large skillet (or wok), fill up to 1 inch with cooking oil and bring to hot. Using a saucer, scoop about 1 cup of batter into the saucer and place 3 shrimps onto the batter. Gently press the shrimps half way down into the batter. Slowly pour the batter with the shrimps into the hot oil making sure the shrimps remain on top. Fry 2-3 cakes per batch.

4. Over medium heat, cook the batter shrimp cakes for 2 minutes during which time periodically scoop hot oil over the cake. Turn the cakes over and cook the other side for 2 minutes. When the cake are golden brown, transfer the cake onto a platter lined with paper towel. To keep the finished cakes warm, cover the platter with aluminum foil. Serve with Nuoc Cham.