This is Vietnamese streetfood! I should have better cooked it outside. But it is too cold today.
The combination with sweet potato and shrimps sounded great. All brought together in a beer batter. The batter was colored with tumeric and some annato seed powder. That gave the whole deep fried batter a beautiful deep golden color.
The batter was thicker than the typical Tempura batter which is often used to fry vegetables and shrimps.
It was a bit of a learning curve to stick the shrimp on top of the fritter without loosing it the moment the fritter is turned upside down. But after I dipped the shrimp in the batter snd set it on top and pushed some oil around it, it stuck. Noe it was no big deal to finish it cooking upside down.
Recipe for 6 fritters:
1 medium sweet potato cut in thin strips
8 defrosted raw shrimps
Parsley
Frying oil
Batter:
1 cup flour, 2 tbsp cornstarch, 1/2 tsp salt
1 large egg, 1 cup beer
1/2 tsp tumeric, 1/4 tsp annato seed powder
Mix the batter and put it in the fridge for 30 min to rest. Drop a hand full of potato in the batter, get it covered and place it in the hot oil. Shape it like a fritter. After 2 min, turn it. Dip the shrimp in the batter and place it on top. With a spoon wave some hot oil around the shrimp. Then turn the fritter and cook the shrimp 2 to 3 min.
If you have shrimps left over, just batter them and deep fry them too.
Take it out and drain it on kitchen paper. Serve with parsley and the choice of sauce you like.
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