01 - Combine flour, cornstarch, baking powder, salt, and pepper in a large mixing bowl. Gradually whisk in cold water until smooth and thick.
02 - Add mung bean sprouts, julienned sweet potato, carrot, sliced onion, and chopped spring onions to the batter. Mix thoroughly to coat all vegetables.
03 - Gently fold cleaned shrimps into the batter and vegetable mixture, being careful not to break them apart.
04 - Pour vegetable oil into a deep frying pan and heat over medium-high temperature until hot but not smoking.
05 - Scoop approximately 1/4 cup of mixture and carefully drop into hot oil, flattening slightly to form a disc. Fry 2-3 fritters at a time to maintain oil temperature.
06 - Fry each fritter for 3-4 minutes per side until deeply golden brown and crispy throughout.
07 - Remove cooked fritters using a slotted spoon and transfer to paper towels to drain excess oil.
08 - Whisk together vinegar, minced garlic, chopped chili, and salt in a small bowl until combined.
09 - Arrange hot fritters on a serving platter alongside the dipping sauce for immediate enjoyment.