(Filipino shrimp and sweet potato fritters)
4 to 6 servings
- Shrimp, unpeeled -- 10
- Flour -- 1 cup
- Cornstarch -- 1 cup
- Ground annatto (optional) -- 1 teaspoon
- Salt -- 1 teaspoon
- Water -- about 1 1/4 cup
- Sweet potato, peeled and grated -- about 1 pound
- Oil for frying
- In a large bowl, mix together the flour, cornstarch, ground annatto and salt. Add the water to make a light batter. Stir in the sweet potato.
- Heat about 1 inch of oil in a large saute pan or pot to about 365°F, or use a deep fryer. Scoop about 1/3 cup batter onto a plate and spread it out into a 3 or 4-inch round. Place a piece of shrimp in the middle of the round and press it down.
- Slide the round into the hot oil using a spatula and fry on both sides until browned and crispy, 4 to 5 minutes. Repeat with the remaining batter and shrimp.
- Serve hot with garlic-vinegar dipping sauce on the side (recipe below).
- Garlic-Vinegar Dipping Sauce: Mix together 1 cup of white vinegar, 1 tablespoon of minced garlic and 1 teaspoon of salt. Use this sauce to dip your ukoy in.
- Ukoy usually use unpeeled shrimp. Use peeled shrimp if you prefer, or chop the shrimp and stir it into the batter.
- Use a half-and-half mixture sweet potato and butternut squash. Or use all squash.
- Stir in chopped scallions for more color and flavor.