Steps

1. Cut 150g of sweet potato into bite-sized irregular pieces and soak in water for about 5 minutes to remove bitterness.
   🕒 00:45
2. In a large bowl, combine 3 tbsp of mayonnaise, 1 tbsp of ketchup, 1 tbsp of milk, 1 tsp of sugar, 1 tsp of soy sauce, 1 tsp of grated garlic, and 2-3 drops of lemon juice, then mix well.
   🕒 00:53
3. Drain the sweet potatoes, cover with plastic wrap, and microwave at 600W until slightly tender.
   🕒 01:13
4. Devein 150g of peeled shrimp.
   🕒 01:35
5. Wash the deveined shrimp with water, salt, and potato starch, then rinse and drain.
   🕒 01:51
6. Add 1.5 tbsp of potato starch to the drained shrimp and coat the surface. (Key Tip!) Coating with potato starch helps the sauce cling better when pan-fried and prevents the shrimp from becoming tough.
   🕒 01:57
7. Heat vegetable oil in a frying pan.
   🕒 02:06
8. Add the sweet potatoes to the heated pan and cook until golden brown. (Key Tip!) Since they were pre-cooked in the microwave, they will be tender once they get a golden-brown color.
   🕒 02:14
9. Arrange the shrimp in the empty space in the pan. Once browned, flip and cook until fully done. (Key Tip!) Shrimp cook quickly, so remove them from the pan once they are browned and their bodies start to firm up.
   🕒 02:26
10. Return the cooked sweet potatoes and shrimp to the frying pan.
    🕒 03:12
11. Add the shrimp and sweet potatoes to the prepared mayonnaise sauce and mix until the sauce coats everything.
    🕒 03:22
12. Plate and sprinkle with dried parsley if desired. (Key Tip!) The flavor is quite rich, so it's delicious served with lettuce or leafy greens.
    🕒 03:31