Ukoy Shrimp Fritters
Crispy Filipino fritters made from whole small shrimp and shredded vegetables bound in a light batter and fried until golden. Traditionally served with a spiced vinegar dipping sauce, they make an irresistible appetizer or snack.
Ingredients
- 1 lb small shrimp (shells on or peeled)
- 1 medium sweet potato, peeled, grated
- 1 cup bean sprouts
- 4 green onions, sliced
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1 cup cold water
- 2 tsp fish sauce
- 2 cloves garlic cloves, minced
- 2 cups vegetable oil (for frying)
- 1/4 cup white cane vinegar (or white wine vinegar)
- 2 cloves garlic cloves (for dipping sauce), minced
- 1/2 tsp red chili flakes
- 1 tsp salt
Instructions
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1
Make the dipping sauce: combine 1/4 cup white cane vinegar (or white wine vinegar), 2 cloves minced garlic cloves (for dipping sauce), and 1/2 tsp red chili flakes in a small bowl. Set aside.
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2
In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 2 tsp fish sauce, and 1 cup cold water until a smooth batter forms.
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3
Fold 1 lb small shrimp (shells on or peeled), 1 medium peeled, grated sweet potato, 1 cup bean sprouts, 4 sliced green onions, and 2 cloves minced garlic cloves into the batter until evenly coated.
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4
Pour 2 cups vegetable oil (for frying) into a heavy skillet to a depth of about 1/2 inch and heat over medium-high heat to 350°F (175°C).
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5
Working in batches, drop heaping spoonfuls of the shrimp-vegetable batter into the hot oil, pressing lightly to flatten. Fry for 3-4 minutes per side until deep golden and crisp.
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6
Transfer to a paper towel-lined plate to drain. Repeat with remaining batter.
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7
Serve hot with the spiced vinegar dipping sauce.