| 1 |
Wash the shrimp and dry well. Mash half of the shrimp
to a paste using a mortar and pestle, a blender, or a food
processor. Cut the remaining shrimp in half, lengthwise, and set
aside. |
| 2 |
Put the flour in a bowl and add the water gradually,
stirring until smooth; the batter should have the consistency of
thick cream. Add salt and pepper. Transfer the shrimp paste to the
batter. Stir well to combine, then add the potato. |
| 3 |
In a wok or deep saucepan, heat the oil to 375
degrees. With a round, shallow ladle, scoop up about 2 tablespoons
of the batter. Place a whole shrimp in the batter in the ladle. Drop
into the hot oil and fry for about 1 minute, then turn over. Fry
until the batter is a light golden brown and the shrimp is pink,
about 3 minutes in all. Serve hot or cold, with soft lettuce and
Nuoc Cham. |
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