Crispy Sweet Potato Shrimp Cakes

• 1 large sweet potato, grated
• 2 green onions, cut on a bias
• 1 tablespoon garlic, chopped
• 1/2 cup cornstarch
• 1 tablespoons baking powder
• 1/4 cup water
• 2 tablespoons black sesame seeds
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon black pepper

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1. Grate the sweet potato with a large hole grater and place in a large bowl.
2. Slice green onions on a bias as thin as you can and add to the bowl.
3. Add remaining ingredients and mix well.
4. Heat a large flat bottom sauté pan with 1/2 inch vegetable oil. You want the oil to be very hot before you start adding the batter. The oil should bubble around the batter when dropped in.
5. Do not crowd the pan, leave space in between so the temperature does not drop. Pan fry in batches until golden brown on both sides and crispy. When ready, drain on a wire rack on a sheet pan.
6. Season right away with fine sea salt.
7. Serve with sweet chili sauce, lemon garlic aioli or soy sauce.