Combine the plain flour, rice flour, instant yeast, salt and tumeric powder together

Add the soda water and mix until the batter is smooth, leave the batter rest for 30 minutes - the batter shouldn't be too runny or liquid, if necessary add some more flour until you get a thicker consistency

Peel the prawns (optional: I like to leave the head and the tail because it looks cooler)

Add the chopped shallots and pressed garlic into the prawns

Add salt and pepper, leave to marinade for 15 minutes

Peel and grate the sweet potato into fine strands, leave it to rest in water mixed with a pinch of salt

Drain the water from the sweet potato and add the sweet potato into the batter. Mix until well combined

Add oil into a deep frying pan on medium heat (preferably enough that the fritter can be submerged into the oil)

Once the oil bubbles up, it will be hot enough - pour a ladle full of the batter and sweet potato mix

Quickly place 1-2 prawns on the batter and press it down lightly onto the batter

Cook for about 3 minutes then flip around and cook for another 2-3 minutes until the fritter is golden and crispy

Prepare the dipping sauce by mixing all the ingredients together (adjust accordingly to taste)