Ukoy (Shrimp Fritters)

Ingredients

• about 450 g Small shrimp (shelled and deveined)
• 1 cup Rice flour
• 1/4 cup Cornstarch
• 1/2 cup Water
• 1/2 medium Onion (finely chopped)
• 2 cloves Garlic (minced)
• 1/2 medium Carrot (shredded)
• 2 stalks Green onions (chopped)
• to taste Salt and pepper
• for frying Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 1 cup rice flour, 1/4 cup cornstarch, 1/2 cup water, 1/2 medium onion (finely chopped), 2 cloves garlic (minced), 1/2 medium carrot (shredded), and 2 stalks green onions (chopped). Season this mixture with salt and pepper to taste.
2. 2Add about 450 g small shrimp (shelled and deveined) to the bowl with the batter ingredients. Mix everything together until the shrimp are evenly coated.
3. 3Pour enough vegetable oil into a large, heavy-bottomed skillet to reach a depth of about 2.54 cm. Heat the oil over medium heat until it reaches 175°C.
4. 4Carefully drop heaping spoonfuls of the shrimp mixture into the hot oil. Use the back of the spoon to flatten each fritter slightly. Do not overcrowd the pan; fry in batches if necessary.
5. 5Fry the fritters for 2 to 3 minutes per side, until they are golden brown and crispy. The shrimp should be cooked through and opaque.
6. 6Using a slotted spoon or spider strainer, remove the cooked fritters from the hot oil. Place them on a plate lined with paper towels to drain any excess oil.
7. 7Serve the Ukoy (Shrimp Fritters) hot.

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