WASH shrimps, remove the heads and place in a bowl,
then add the sweet potato, and egg-whites. Mix the cornstarch with a small quantity of
cold water and add to the bowl, then season to taste with salt and pepper and stir to blend.
Drain and remove excess liquid.
Heat the oil in a shallow frying pan and drop in a tablespoonful of the mixture
and press with a spatula to flatten. Repat the process to fry a few fritters at a
time. Fry until golden brown and crispy, then drain off excess oil on absorbent paper.
Serve with garlic-vinegar dip.
