Asian Seafood Recipes - Philippines Shrimp and Sweet Potato Cakes Recipe

Ingredients

• 10 medium shrimp, in the shell

• 1 1/4 cups water

• 1 cup all purpose flour

• 1 cup cornstarch

• 1 tsp. salt

• 1 large egg, beaten

• 2 sweet potatoes, peeled

• 4 scallions, chopped

• salt and pepper

• vegetable oil for deep frying

Dipping Sauce:

• 2 garlic cloves, crushed

• 1 tsp. salt

• 1/2 cup cider vinegar

Makes 10 cakes

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Method:

1. First make the dipping sauce. Stir the garlic and salt into the vinegar until all the ingredients are thoroughly combined. Set aside.

2. Put the shrimps and water into a small saucepan and bring to the boil. Cook for about 5 minutes, or until the shrimps are cooked through. Remove from the heat and transfer the shrimps to a plate. Strain the cooking liquid and reserve it. Remove the shells and veins from the shrimps.

3. Put the flour, corn flour (cornstarch) and salt into a mixing bowl. Gradually beat in the egg, then the reserved shrimp liquid until-the mixture resembles a slightly thick pancake batter.

4. Grate the sweet potatoes into the mixture, then stir until it is completely blended. Beat in the spring onions (scallions) and seasoning to taste.

5. Fill a large deep-frying pan about one-third full with oil and heat until it is hot. Carefully slide about a heaped tablespoonful of the batter mixture into the oil and arrange a shrimp in the centre.

6. Cook the cakes in this way, two or three at a time, pressing down lightly on them with a slotted spoon and spooning oil over occasionally. Cook for about 3 minutes, then carefully turn over and cook for a further 3 minutes, or until the cakes are crisp and golden brown.

7. Remove from the oil and drain on kitchen towels. Serve at once, with the dipping sauce.