Potato and Shrimp Cakes

• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 cup hot milk
• 1/2 tsp. turmeric
• 1 tsp. curry powder
• curry paste
• 1 tsp. baking powder
• Salt and freshly ground pepper
• 2 unpeeled Yukon Gold potatoes, shredded
• 12 oz. peeled shrimps, coarsely chopped
• 2 tbsp. chopped coriander
• 1/4 cup vegetable oil
• 1 head Boston lettuce
• 1 sprig mint, coriander
• basil

1. Combine flour and cornstarch.
2. Stir in hot milk.
3. Consistency should be like crepe batter.
4. Cool.
5. Stir in turmeric, curry powder, baking powder, salt, pepper, potatoes, shrimps and coriander.
6. Heat about 1/2-inch oil in skillet on medium-high heat until a cube of bread turns golden in 30 seconds.
7. Scoop a heaping teaspoon of mixture into oil and flatten.
8. Fry until golden, about 1 minute.
9. Turn over and fry second side.
10. Shrimp should be pink and potato cooked.
11. Place lettuce and herbs on platter.
12. Add pancakes on top.
13. Roll each pancake with some herbs in a lettuce leaf and dip in spicy lime sauce.
14. Makes about 12 cakes.
15. SPICY LIME SAUCE Combine 1 teaspoon chopped garlic with 1 teaspoon Chinese chili sauce, 1 tablespoon fish sauce, 1/4 cup water, 3 tablespoons lime juice, 1 tablespoon brown sugar, 2 tablespoons grated carrot, 2 tablespoons chopped fresh mint.
16. Makes about 1/2 cup.
17. recipes By LUCY WAVERMAN

allpurpose, cornstarch, hot milk, turmeric, curry powder, curry, baking powder, salt, potatoes, peeled shrimps, coriander, vegetable oil, boston lettuce, mint, basil

Taken from www.foodgeeks.com/recipes/20474 (may not work)