Crispy Fried Shrimp and Sweet Potato Fritters

Prepare the sweet potato and shrimp: Peel and julienne the sweet potato into thin matchsticks. Pat the shrimp very dry with paper towels; you can leave them whole or cut larger ones in half.

Make the batter: In a large bowl, whisk together the rice flour, all-purpose flour, baking powder, salt, and black pepper. Gradually add the cold water, whisking until a smooth, thin batter forms. Stir in the thinly sliced green onions.

Combine ingredients: Add the julienned sweet potato and dried shrimp to the batter, tossing gently to ensure everything is evenly coated.

Heat the oil: Pour the cooking oil into a deep pot or wok and heat it over medium-high heat to 175°C. Use a kitchen thermometer to ensure accuracy for best results.

Fry the fritters: Carefully drop spoonfuls of the sweet potato and shrimp mixture into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature. Fry for 3-4 minutes per side, or until golden brown and crispy.

Drain and serve: Using a slotted spoon, remove the fritters from the oil and place them on a wire rack lined with paper towels to drain excess oil. Serve immediately with Nước Chấm or your favorite dipping sauce.