375 g Sweet potatoes, peeled
75 g Flour
12 Raw shrimps, peeled and de-veined
1 cup vegetable oil,or frying
1 Lime, slice into thin wedges, for garnishing

Cut the sweet potatoes into long thin sticks. This is easily done on a mandolin and toss them with about two-thirds of the flour. Cover the shrimps with the remaining flour.
Heat 5 mm of oil in a large frying pan and when it is hot, put in 4 egg poaching rings. Fill them about half full with the sweet potato, pushing it down. Place a shrimp on top. After 1 1/2 minutes, carefully remove the poaching rings, but do not disturb the sweet potato cakes at all. When they have cooked for about 5 minutes the bottoms will be golden brown and crispy.
Carefully flip them over and cook them on the other side for another 2 minutes. Watch the heat – you do not want them to burn, but they will not stick together if the heat is too low. Drain on kitchen paper and keep warm while cooking the remainder. Serve with lime wedges.