Shrimp and Potato Fritter

Steps

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1. 1
   Combine all-purpose flour and rice flour. Add baking powder and turmeric powder for lift and color. Season with salt and a pinch of sugar and mix well.
   ▶ ≈0:25
2. 2
   Make a well in the center of the dry ingredients and pour in the water. Stir well until smooth.
   ▶ ≈1:11
3. 3
   Peel the potato and cut into thin strips. Drop directly into the batter to prevent discoloration. The potato adds fluffiness and fragrance.
   ▶ ≈1:18
4. 4
   Finely chop cilantro and green onions and mix into the batter for flavor.
   ▶ ≈1:31
5. 5
   Trim the heads and legs from the shrimp and remove any black veins. Cut the papaya and carrot into thin slices.
   ▶ ≈1:43
6. 6
   Place the papaya and carrot in a bowl. Add sugar and vinegar and let marinate for about 15 minutes.
   ▶ ≈2:04
7. 7
   Make the dipping sauce: combine sugar and a sauce with water and stir until the sugar dissolves. Add lime juice, lime membranes, minced garlic, and chili.
   ▶ ≈2:19
8. 8
   Fill a pan with vegetable oil to a depth of at least 2 inches. Heat until bubbles appear around a chopstick.
   ▶ ≈2:35
9. 9
   Using a soup ladle, fill with batter and top with shrimp or silver fish. Gently slide into the hot oil and fry both sides until golden brown.
   ▶ ≈2:49
10. 10
    To serve, place the fritter on a lettuce leaf with cilantro and pickled vegetables. Dip into the sauce and enjoy.
    ▶ ≈3:16