Bánh Tôm (Sweet Potato and Shrimp Cakes)
* salt and pepper, to taste
* garlic powder, to taste
* 2 sweet potatoes, grated
* ½ cup bột tôm chiên (tempura flour - available at Asian grocery stores)
* 2 tbsp all-purpose flour
* ¾ cup water
* a bit of salt, to taste
Season the shrimps with salt, pepper and garlic powder. Set aside.
Mix the two flours in a separate bowl.
Add a bit of the batter to the shrimps, just to cover them.
Add the remaining batter to the grated sweet potatoes and mix.
Add add about an inch of oil in a shallow pan or pot and heat up.
Add a pile of the sweet potato mixture onto a ladle. Make a hole in the middle and place a shrimp in. Slip the sweet potato batter and shrimp onto the hot oil.
Drain on paper towl.
Serve with bún (rice vermicelli), lettuce, cucumber, herbs and fish sauce dipping sauce. Traditionally, it is simply served to be rolled in lettuce, and dipped into the fish sauce, or on top of bánh cuốn - that was sometimes my breakfast in Vietnam!