« Pacific Northwest: Taste

Vietnamese Sweet Potato Shrimp Cakes

Makes about 2 dozen Homemade chicken stock gives this soup the best flavor and body, but in a pinch you can use low-sodium canned broth.

For The Dipping Sauce 1/3 cup fish sauce 1/3 cup fresh lime juice 2 tablespoons sugar 1 small habañero chile, cut into rings For The Fritters Peanut oil for frying 3/4 pound sweet potato, peeled and grated 1/2 pound medium shrimp, peeled, deveined and cut into 1/2-inch bits 3 whole scallions, chopped 1 garlic clove, crushed 1 tablespoon fresh grated ginger 1 teaspoon coarse salt or to taste 1/2 cup cornstarch 3 large egg whites 1 head Boston or bibb lettuce, leaves cleaned, separated and any thick ribs removed Fresh cilantro and mint leaves To make the dipping sauce: 1. Pour the fish sauce and lime juice into a small bowl. Dissolve the sugar in 1/4 cup warm water and add it to the sauce. Stir in the chile. 2. Let the mixture sit for 20 minutes before you serve it. To make the fritters: 1. Fill a heavy pot or deep fryer with at least 3 inches of the peanut oil — but make sure this fills the pot no more than halfway — and heat it to 350 degrees. Place a couple of racks on a baking sheet, slide it into the oven, and heat the oven to 250 degrees. 2. Toss the sweet potato, shrimp, scallions, garlic, ginger and salt together in a mixing bowl. Sift in the cornstarch and toss again until evenly combined. 3. Put the egg whites in a separate bowl with 2 tablespoons warm water and whisk until you have set foam — not yet soft peaks, but there shouldn't be any liquid white. Stir the egg whites into the sweet-potato mixture. 4. Use a large, flat spoon to scoop up a very generous tablespoon of the fritter batter and slide it into the hot oil. Add a few more spoonfuls to the pot, but don't crowd. Fry, turning a few times, until browned and crisp, 3 to 5 minutes. Transfer to the racks in the oven to keep warm while you fry the remainder. 5. Serve the warm fritters with a plate of cilantro, mint and lettuce leaves for wrapping and a bowl of the sauce for dipping.