Shrimp & Sweet Potato Cakes

Ingredients

• 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
• 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

Steps

1. Peel the potatoes and score lightly.
2. Sprinkle some salt and drizzle some oil.
3. Roast in the oven at 200 c till it begins to caramelise.
4. Take out the Potatoes in a bowl and mash. Add Shrimps, Spring Onion, Flours, Fish Sauce, Pepper & Egg
5. Divide mixture to form small Cakes
6. Rest the Cakes in refrigerator for 30 minutes
7. Heat Oil in a skillet, sear the Cakes for 2 minutes on both sides.
8. In a bowl add 2 tbsp water, lime Juice, vinegar and sugar.
9. Stir everything well, till it combines well.
10. Add Fish Sauce, chopped Chilli, Carrots & Garlic and refrigerate for 20 minutes.
11. Serve the prepared shrimp cakes with the dip, fresh sprigs of Coriander and mint.