Bánh Tôm Hồ Tây | Vietnamese Crispy Sweet Potato Shrimp Fritters

Peel the sweet potato, then cut it into matchstick-thin (julienne) strips using a sharp knife or a mandoline slicer. Soak in cold water for 10 minutes to remove excess starch, then dry thoroughly with paper towels.

Rinse and peel the shrimp (you can leave the tail on for presentation, if desired), pat completely dry, and sprinkle with a pinch of salt.

In a bowl, mix together the rice flour, cornstarch, ground turmeric, and fine salt. Gradually pour in about 150 ml of cold water and whisk until smooth, reaching the consistency of a thick pancake batter. Fold in the dried sweet potato strips so that the batter coats every strand.