Shrimps & Sweet Potato Cakes

30 minutes
Prep: 10 minutes+ freezing time | Cook: 20 minutes | Servings: 4

Ingredients

For Shrimp & Sweet Potato Cakes

300 gms small shrimps peeled, deveined, and coarsely chopped

2 tbsp rice flour

1 tsp refined flour

1 tsp fish sauce

¼ tsp freshly ground black pepper

½ cup coriander chopped

1 large egg, beaten

1 tbsp oil

400 gms baked Sweet Potatoes in skin

1/2 tsp Mineral Salt

2 tbsp chopped Spring Onion greens

For Dip

2 tsp Sugar

2 tbsp hot Water

1 Lime

1/2 tsp Rice vinegar

2 tbsp Carrot Julienne

2 cloves garlic, minced

2 thai bird chilli

1 cup Coriander Sprigs

½ cup Mint leaves

Process

For Shrimps & Sweet Potato Cakes

  • Peel the potatoes and score lightly.
  • Sprinkle some salt and drizzle some oil.
  • Roast in the oven at 200 c till it begins to caramelise.
  • Take out the Potatoes in a bowl and mash. Add Shrimps, Spring Onion, Flours, Fish Sauce, Pepper & Egg
  • Divide mixture to form small Cakes
  • Rest the Cakes in refrigerator for 30 minutes
  • Heat Oil in a skillet, sear the Cakes for 2 minutes on both sides.

For Dip

  • In a bowl add 2 tbsp water, lime Juice, vinegar and sugar.
  • Stir everything well, till it combines well.
  • Add Fish Sauce, chopped Chilli, Carrots & Garlic and refrigerate for 20 minutes.
  • Serve the prepared shrimp cakes with the dip, fresh sprigs of Coriander and mint.
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