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Ingredients : 200 g Raw shrimps
200 g Can crab meat
200 g Potatoes
1/2 cup Self-raising flour
1 cup Coconut milk
2 teaspoons Fish sauce
1/2 teaspoon
Freshly ground black pepper
1 teaspoon Sugar
Salt to taste
Cooking oil for shallow frying
Lettuce leaves, to serve
Fresh chopped mint leaves, to
garnish
Vietnamese Dipping Sauce to
serve Method :
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.
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