Shrimp and Potato Fritters with Herbed Yogurt Dip

Ingredients

• 8 oz. (250 g) fresh shrimps, deveined, shelled, and chopped
• 1 medium (60 g) carrot, shredded
• 2 (200 g) potatoes, julienned
• 2 cups (230 g) bean sprouts
• 1/2 cup (30 g) chives, chopped
• 1/2 cup (60 g) plain flour
• 1/2 cup (50 g) cornstarch
• 1/2 cup (125 ml) water
• 1 (60 g) whole egg, beaten
• kosher salt and freshly ground black pepper
• olive oil spray
• For the Yogurt Dip:
• 1 cup (250 g) plain yogurt
• 1 tablespoon (3.5 g) minced chives
• 1 tablespoon (3.5 g) flat-leaf parsley, chopped
• 1 (3 g) clove garlic, minced