Ingredients

For the dipping sauce:
¼ cup cane or white vinegar
1 teaspoon sugar
1 tablespoon minced shallot or red onion
bird's eye chilies to taste, chopped
salt and pepper to taste

For the fritters:
8 ounces shrimp (see note)
1 pound kabocha or calabaza squash julienned
1 medium carrot julienned
1 small onion sliced thinly
1 cup cilantro (stems and leaves) chopped
salt to taste (I used 1 teaspoon kosher salt; use less for table salt)
pepper to taste
1 cup rice flour sub: cornstarch or potato flour
2 teaspoons baking powder
1 tablespoon fish sauce
¾ cup water
canola or other vegetable oil for frying

Instructions

1. Make the dipping sauce by combining vinegar, sugar, shallot, and chilies in a bowl. Add salt and pepper to taste.
2. Combine squash, carrots, onion, and cilantro in a large bowl. Add salt and pepper to taste. Toss them together.
3. Season the shrimp with salt and pepper, and mix them with the vegetables.
4. Make the batter by combining rice flour, baking powder, fish sauce, and ¾ cup of water.
5. Pour it over the vegetables and toss them together.
6. Set a skillet with an inch of oil over high heat.
7. Spread about ½ cup of the mixture on a large spoon or turner, then slide it into the hot oil.
8. Fry each side for about 2 minutes until golden brown. Drain them on paper towels.