Vietnamese Shrimp Cakes

INGREDIENTS

• 1 pound raw shrimp, shelled and deveined
• 1-1/4 tsp salt
• 1-1/2 cups vegetable oil
• 1-1/2 cups all-purpose flour
• 1/8 teaspoon freshly ground black pepepr
• 1-1/2 cups water
• 1 medium potato, peeled and cut paper thin, then into very thin shoestring slices

• Wash the shrimp and dry well.
• Mash half of the shrimp to a paste using a blender or a food processor.
• Cut the remaining shrimp in half, lengthwise, and set aside.
• 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.
• 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.