Bánh Tôm - Shrimp and Sweet Potato Fritter Recipe | Helen's Recipes

Ingredients ( serves 4-6)
For the batter:
1 cup rice flour (non-glutinous "bot gao te")
2 cups all-purpose flour
3 cups water
1/2 tsp salt
1/2 tsp sugar
1/2 tsp tumeric powder
1 tsp baking powder (or 2 beaten eggs)
Others
500g (1.1 lb) small white shrimps**
salt, pepper, chicken stock to taste
1 tsp minced garlic
500g (1.1 lb) sweet potatoes
vegetable oil to deep fry
fresh greens: lettuce, corriander, mint, cucumber
Pickled carrots and kohlrabi/green papaya (recipe http://youtu.be/iZJzTScgB-c)
Vietnamese light dipping sauce (nuoc cham) (recipe: http://youtu.be/OrUZzchXGzo)

**I highly recommend using shrimps with the shell on for this recipe. Peeled shrimps will be overcooked and turn too dry. Try using small shrimps with soft shell. It's very crunchy after deep-frying and tastes really good. The shell includes Calcium so it's good for you

You can buy a vegetable slicer at http://amzn.to/16eQn5p and a deep fryer at http://amzn.to/10gNhFT. My tool: http://goo.gl/VQqYp
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