Only a few simple ingredients which many can be prepared well in advance like the fish sauce for dipping.  I like to leave the shell on the shrimp for that nice crispy and crunchy texture but some people like to leave it out. It’s totally up to personal preference. Have all the preparation done and assemble them close to the frying pan. These are best serve hot however if you have a lot of do then it can be kept in a warm oven until it’s time to serve.

Sweet Potato Shrimp Fritters
(Domlong & Bongkear Jean) ដំលូង&បង្គារចៀន

Ingredients
1 large sweet potato, peeled and cut into matchsticks
20 large shrimps, devein
1 box (3 oz)  of tempura flour
½ cup of oil for frying
fresh lettuce and herbs for wrapping
prepared fish sauce for dipping

Method:
Prepare tempura batter according to the box/package. I remember adding water to the flour little by little so that you can control the consistency.  Add sweet potatoes in batches so that you don’t crowd them in the batter.

Heat oil in a pan. Test with a drop of batter to see that the oil is ready. To fry use a chopstick to pick up several sweet potatoes and add them to the hot oil. Try to spread them flat so that they cook evenly.

Quickly, dip a shrimp in batter and add it on top of the frying sweet potatoes. The batter works as a glue to merge the shrimp and potatoes together. It does not take long to fry these. When one side is done carefully flip and fry the other (shrimp) side. If the oil is not high enough you can cook it at an angle by tilting the pan (be extremely careful). Once both sides are cooked remove them and allow to drain on paper towel. Repeat until all the fritters are made.

Serve these babies hot wrapped in lettuce and herbs and dip them with fish sauce.