Ukoy (Shrimp Fritters)

Ingredients

• 1 lb Small shrimp
• 1 cup Rice flour
• 1 medium Sweet potato
• 1 medium Carrot
• 1/2 cup Green onions
• 1 Egg
• 1/2 cup Water
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1 cup Vegetable oil
• 1/4 cup Vinegar dipping sauce

Instructions

1. 1Prepare the shrimp by peeling and deveining the 1 lb of small shrimp.
2. 2Grate the 1 medium sweet potato and the 1 medium carrot into a large bowl.
3. 3Add the 1 cup of rice flour, the grated sweet potato, the grated carrot, the 1/2 cup of green onions, the 1 egg, the 1/2 cup of water, the 1/2 tsp of salt, and the 1/4 tsp of pepper to the bowl. Mix everything together until it forms a thick batter.
4. 4Gently fold the prepared 1 lb of small shrimp into the batter, making sure each shrimp is coated.
5. 5Heat the 1 cup of vegetable oil in a 12-inch skillet over medium heat until it reaches 350°F (175°C).
6. 6Carefully spoon about 2 tablespoons of the batter for each fritter into the hot 1 cup of vegetable oil. Do not overcrowd the skillet; cook in batches if necessary.
7. 7Fry the fritters for 3-4 minutes per side, until they are golden brown and crispy. The shrimp inside should be opaque and cooked through. This should take about 6-8 minutes total per batch.
8. 8Remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the hot ukoy immediately with the 1/4 cup of vinegar dipping sauce.

Substitutions

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