Shell and devein the shrimps before
chopping the meat finely. Drain the crab meat. Grate the potato finely
and squeeze out as much water as possible. Place the shrimp meat, crab meat, potato, flour, coconut milk, fish
sauce, salt, pepper and sugar in a large bowl and combine well. Heat the oil in a frying pan or wok until hot; cook tablespoons of
the mixture, about 3 at a time, tossing gently until golden brown. Drain the fritters on paper towels. Arrange the fritters on a bed of lettuce leaves and garnish with
mint leaves. Serve with the Vietnamese Dipping Sauce.