Peel and de-vein the shrimps. Finely chop the meat. Drain the crab meat. Finely grate the potatoes, squeezing out as
much water as possible. Place the shrimp meat, crab meat, potato, flour, coconut milk, fish
sauce, salt, pepper and sugar in a large bowl and combine well. Heat the oil in a frying pan or wok until hot; cook tablespoons of
the mixture, about 3 at a time, tossing gently until golden brown. Drain the fritters on paper towels. Arrange the fritters on a bed of lettuce leaves and garnish with
mint leaves. Serve with the Vietnamese Dipping Sauce.
Note: Grate the potatoes just before cooking to stop them from going