Gluten-Free Ukoy (Shrimp Fritters)

Instructions

1. 1In a medium bowl, add the about 450 g Small Shrimp, 1/2 cup Rice Flour, 2 tablespoons Cornstarch, 1/2 cup Water, 1/2 teaspoon Salt, and 1/4 teaspoon Ground Black Pepper. Stir everything together until the shrimp are evenly coated in the batter.
2. 2Place a large, heavy-bottomed skillet or pot over medium-high heat. Add enough Cooking Oil to reach a depth of about 2.54 cm. Heat the oil until it shimmers and a small drop of batter sizzles immediately, approximately 175°C.
3. 3Carefully drop rounded tablespoons of the shrimp mixture into the hot Cooking Oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, until the fritters are a deep golden brown and appear crispy.
4. 4Using a slotted spoon or spider strainer, remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to absorb any excess oil.
5. 5Repeat step 3 and 4 with the remaining shrimp mixture until all fritters are cooked.
6. 6Serve the Gluten-Free Ukoy hot as a snack or appetizer.

Substitutions

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