Crispy and delicious fried shrimp cakes.

The batter is simple, and the frying method is quick, easy, and delicious. You'll be able to make these fritters perfectly. I just learned this frying technique from the Thai style. You only fry them once, but they stay crispy for a long time. They're light, tasty, and won't turn tough or hard. So, come join me at my table and let's get started. For the batter, I'm using crispy frying flour and cornstarch. I use 1 pack of frying flour, but any brand you like is fine. And this is cornstarch, if you don't have it, use tapioca starch instead. Here, I'm adding 1 150 g pack of crispy frying flour. And 2 tablespoons of cornstarch, about 20 g. Adding cornstarch keeps the fritters light, crispy, and not tough. Add 1 quarter teaspoon of salt and 1 quarter teaspoon of MSG. And here is 300 milliliters of water. If you don't have a measuring cup, 300 g of water works too. Pour it in gradually and whisk well to avoid any lumps. Now add the rest of the water in. Just whisk it until the batter is smooth. The batter is all mixed and ready now. It should be a bit thin like this. A thin batter fries up crisp, don't make it too thick. Now, let's prep the sweet potato. I'm using 250 g of sweet potato, 3 shallots, 3 garlic cloves, and some scallions. I'll set the aromatics aside and slice the potato first. I use 250 g, but you can add more if you like it potato heavy. Slice them thinly. Once sliced, cut them into thin strips. You can also use a grater if you prefer. Put the cut potatoes into the batter bowl. Add all of it in. Now, mince the garlic and shallots. Mince them moderately, not too fine. If they're too fine, they'll burn easily during frying. Adding these will make your fritters super fragrant. Once minced, add them right into the batter. Next, let's chop the scallions. I'm using a handful of them. About 4 or 5 stalks will do. Now, finely chop them up. Once the scallions are chopped, add them all to the bowl. Just toss them all in. And here are 250 g of small shrimp. You can add them in now too. Make sure to clean them before adding. I learned this method from a Thai shrimp fritter recipe. But I added sweet potato, the Vietnamese way, it adds a nice, nutty flavor. Mix it all up, then I'll prepare the oil for frying. Heat oil on low, if you see bubbles around your chopsticks, it's ready. Now, add the batter into the pan. Remember to add the batter in small amounts. Don't dump it all at once, or the oil will spill over. Add it slowly. This way, the batter puffs up immediately. That keeps the fritters crispy and delicious. If you dump a full ladle, the batter gets dense. And the fritter will turn out hard. Feel free to add more shrimp as you like. Once the batter is all in, you'll see it rise to the surface. Use your tool to nudge the edges, to keep the batter loose. It will still form into a cake shape. You don't need to keep pressing down on it constantly. Just press once, then let it be. While frying, press it down every once in a while, to let the oil soak through for a lasting crunch. It'll fry more evenly, too. See, just press occasionally. Don't hold it down the whole time. Now keep frying over medium-low heat. Press like this until it's golden brown. Now turn the heat up to force the oil out. This helps it drain well, you see? I've turned the heat up now. Fry a bit longer until even, then take it out. At this high heat, it stays nice and dry. Drain in a basket and stand them up to let the oil drip. Repeat the process for the rest. Keep adding the batter slowly, spreading it evenly in the pan. Just continue frying until everything is done. When finished, lift them out. You can see the oil dripping off. It drains away really quickly. That keeps the fritters from getting greasy. Let's break one open. Look how crispy it is. Now, let's give it a try. It stays crispy for a long time, you see? So crispy and delicious. And the sweet potato here. It's so rich, fragrant, and nutty. The shrimp is sweet and tasty. And the batter is perfectly seasoned, too. If you prefer it a bit bolder, try dipping it in chili sauce or serve it with sweet and sour fish sauce. Wrap it in fresh herbs and it's simply perfect. Now, let me share with you how to make the sweet and sour fish sauce. To serve with these shrimp fritters, use 1 tablespoon fish sauce, 1 tablespoon sugar, 1 half tsp lime juice, and a pinch of salt, about 1 quarter tsp. Add 1 third cup of warm water to this mixture. Add some chili. If you like garlic, feel free to add that, too. And there you go, the dipping sauce is ready. Thank you, and I'll see you in the next Succotompson video.