Prawn and Sweet Potato Fritters

Dipping Sauce

• 2 garlic cloves
• 1 fresh chilli, cut in pieces (1 cm)
• 30 g caster sugar
• 30 g fish sauce
• 90 g water
• 10 g white wine vinegar

Pickled Carrots

• 30 g white wine vinegar
• 20 g caster sugar
• 30 g water
• 200 g carrots, thinly sliced (approx. 2 mm)

Fritters

• 700 g raw, medium-sized prawns, peeled, deveined
• 700 g sweet potatoes, cut in sticks (approx. 5 cm x 5 mm)
• 2 medium eggs
• 1 tsp fine sea salt
• 200 g sparkling mineral water
• 100 g rice flour
• 50 g cornflour
• ½ tsp ground turmeric
• 1 tsp gluten-free baking powder
• 250 g sunflower oil
  lub vegetable oil, for frying
• 20 g fresh mint leaves
• 300 g lettuce leaves