These cakes are well known in the restaurants around the lakes in Hanoi city. They are made of shrimps and yams in a rice flour batter, lightly fried and served with fresh lettuce, herbs and a fish sauce dip.

• 1 pound of medium shrimp shelled and deveined
• 1 large egg beaten
• 2 large sweet yam or potato
• 2 cups of tempura flour or cake flour
• 1 teaspoon of fish sauce
• 1/2 teaspoon of salt
• 1 teaspoon of dried tumeric
• 1 teaspoon of baking powder
• 1 teaspoon of sugar
• 1 large clove of garlic crushed then minced
• a bunch of spring onions finely chopped
• a pinch of ground black or white pepper
  
  To garnish
• Fish sauce dip (see the recipe for fresh Spring)
• Pickled shredded carrot and daikon (see the recipe for fried/Imperial spring rolls)
• Green platter with lettuce and various herbs
• 1 shredded red chili pepper

• Rinse the shrimp under cold running water then drain and set aside. In a medium bowl combine the shrimp,
  fish sauce, garlic and black pepper. Set aside.
• In a large bowl mix together the flour, sugar, salt, baking powder, tumeric. Pour in one and half cups of ice water. Mix until smooth. Prepare the sweet potato, finely shredded. Add the potato, scallions, marinated shrimp to the batter. In a frying pan (12-inch), heat 3 cups of oil on high heat. Spoon about 2 teaspoon of the mixture, trying to put the shrimp in the center and drop the mixture into the oil. When the cake turns lighly golden, turn it over to the other side and cook for 1 more minute.
• Remmember to regulate the heat so the cake will not turn brown too quickly. When the cakes are golden brown, take them out and drain them on paper towel before serving. Put the cakes with the shrimp side up.
• Serve the cakes with a platter of greens and herbs, along with the fish sauce dip and pickled vegetables.