Ukoy (Shrimp Fritters)

Ingredients

• about 450 g Small shrimp, peeled and deveined
• 1 cup Grated sweet potato
• 1/2 cup Julienned carrots
• 1/4 cup Chopped scallions
• 1/2 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 teaspoon Baking powder
• 1/2 cup Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper
• 2 cups Vegetable oil

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

Instructions

1. 1In a large bowl, combine shrimp, grated sweet potato, julienned carrots, and chopped scallions.
2. 2In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and black pepper.
3. 3Gradually add water to the dry ingredients, whisking until a smooth batter forms.
4. 4Pour the batter over the shrimp and vegetable mixture. Mix well to combine.
5. 5Heat vegetable oil in a pan or deep fryer to 175°C.
6. 6Drop spoonfuls of the shrimp and vegetable mixture into the hot oil, being careful not to overcrowd the pan.
7. 7Fry until golden brown and crispy, about 3-4 minutes per side.
8. 8Remove from the pan and drain on paper towels. Serve hot with vinegar dipping sauce (optional).

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