Instructions: The white potato, imported from the Americas, did not have a significant impact on the cuisines of Southeast Asia, except in dishes heavily influenced by Indian tradition. The sweet potato, however; with its higher protein and sugar content, has fared much more successfully and is used in a variety of sweet and savory dishes. These delicately seasoned, crisp little fritters make an excellent appetizer or hors doeuvre, served hot with a sweet-and-spicy dipping sauce.

1. In a medium bowl, whisk the eggs, then stir in the salt, sugar, black pepper, hot pepper, shallot, gingerroot, lemongrass, and galangal and mix well.

2. Stir in the grated sweet potato and mix thoroughly, then fold in the crabmeat. Cover the mixture and refrigerate for 1 hour.

3. Heat about 3 to 4 tablespoons of the oil in a heavy skillet over high heat. Drop the sweet potato mixture by small tablespoons into the hot oil. Fry, turning once, until golden brown on each side. Drain the cakes on paper towels. Serve warm with tamarind dipping sauce.

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