Bánh Tôm Cổ Ngư (Co Ngu Shrimp Cakes)

A taste of Northern Vietnam... traditionally made with sweet potatoes or regular potatoes. I discovered the addition of taro gives the dish a more savory unique flavor. See what happens when you play with your food? You discover yummy things. ;D


Ingredients:
-6 tbs rice flour
-1 tbs tapioca starch
-1 egg
-1/3 tsp turmeric powder
-4 tbs water
-1/2 fresh prawns
-taro and sweet potato
-cooking oil
-1/2 tsp salt

What to Do:
Mix together rice flour, salt, tapioca starch and turmeric powder. Beat egg with water and add to flour mixture mix well. Peel and grate taro and sweet potato (you'll need approx. 1 cup taro and 1/2 cup sweet potatoes). Mix together grated taro and potatoes with batter. Heat oil over high heat to about 350'F. Dip a metal spatula into the oil and heat it for about 30 seconds. Remove heated spatula from oil and about a 2 tbs "batter"; top off with a shrimp in the center and dip the whole thing back in the hot oil. In about 30 seconds the cakes should float off of the spatula to the surface of the oil (if it doesn't give it a little "help" using a knife). Continue to fry until the cakes are golden, flipping them once to ensure both sides are nice and cooked. Serve with as a snack or make a meal out of it by serving with fresh herbs and rice "ribbon" cakes dipped in fish sauce.