Ukoy (Shrimp Fritters)

Ingredients

• 1 pound Small shrimp, peeled and deveined
• 1 cup Sweet potato, julienned
• 1/2 cup Carrot, julienned
• 1/4 cup Green onions, chopped
• 1/2 cup All-purpose flour
• 1/4 cup Cornstarch
• 1 teaspoon Baking powder
• 1/2 cup Water
• 1 teaspoon Annatto powder (atsuete)
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1 cup Vegetable oil

Instructions

1. 1In a large bowl, combine shrimp, sweet potato, carrot, and green onions.
2. 2In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, water, annatto powder, salt, and pepper until smooth.
3. 3Pour the batter over the shrimp and vegetable mixture. Mix well to coat.
4. 4Heat vegetable oil in a large pan or wok over medium-high heat.
5. 5Drop spoonfuls of the mixture into the hot oil, being careful not to overcrowd the pan.
6. 6Fry until golden brown and crispy on both sides, about 2-3 minutes per side.
7. 7Remove from pan and drain on paper towels before serving. Serve with vinegar dipping sauce (optional).

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