Ukoy (Shrimp Fritters) with Vinegar Dip (Gluten-Free)

Ingredients

• about 225 g Shrimp
• 1/2 cup Rice flour
• 1/4 cup Cornstarch
• 1/2 cup Water
• 1/2 cup Carrot
• 1/2 cup Green papaya
• 1/4 cup Green onions
• 2 cloves Garlic
• 1/4 cup Vinegar
• 1 tsp Sugar
• 1/4 tsp Black pepper
• for frying as needed Oil

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

Instructions

1. 1Peel and devein the shrimp, leaving the tails on.
2. 2In a bowl, combine rice flour, cornstarch, water, grated carrot, grated green papaya, chopped green onions, and minced garlic. Mix well to form a batter.
3. 3Heat oil in a large skillet or wok over medium-high heat.
4. 4Dip each shrimp into the batter and carefully drop into the hot oil.
5. 5Fry until golden brown and crispy, about 3-4 minutes per side.
6. 6Remove from the oil and drain on paper towels.
7. 7In a small bowl, combine vinegar, sugar, and black pepper for the dipping sauce.
8. 8Serve the ukoy hot with the vinegar dip.

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