|Shrimp in the shell||10 Medium|
|Water||1 1⁄4 Cup (20 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cornstarch||1 Cup (16 tbs)|
|Egg||1 Large, beaten|
|Sweet potatoes||2 , peeled|
|Scallions||4 , chopped|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|For dipping sauce|
|Garlic||2 Clove (10 gm), crushed|
|Cider vinegar||1⁄2 Cup (8 tbs)|
First make the dipping sauce.
Stir the garlic and salt into the vinegar until all the ingredients are thoroughly combined.
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.
Put the flour, cornflour (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.
Grate the sweet potatoes into the mixture, then stir until it is completely blended.
Beat in the spring onions (scallions) and seasoning to taste.
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.
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.
Remove from the oil and drain on kitchen towels.