|« 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
For The Fritters
Peanut oil for frying
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.