Ukoy (Filipino Shrimp And Vegetable Fritters)

Name: Ukoy (Filipino Shrimp And Vegetable Fritters)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: For the Dipping Sauce:; 1/2 cup (120ml) cane vinegar; 2 teaspoons (10ml) fish sauce; 2 medium garlic cloves, minced; 1 bird’s eye chile, stemmed and thinly sliced; For the Ukoy Fritters:; 8 large shrimp (about 4 ounces; 115g), peeled and deveined; 2 teaspoons (10ml) fish sauce; 2 teaspoons (10ml) soy sauce; 6 ounces (about 2 cups; 170g) mung bean sprouts; 4 small carrots (about 8 ounces; 225g), peeled and cut into 2 1/2-inch-long by 1/4-inch-thick matchsticks; 1 small sweet potato (about 8 ounces; 225g), peeled and cut into 2 1/2-inch-long by 1/4-inch-thick matchsticks; 9 fluid ounces (265ml) ice-cold water; 6 ounces (1 cup; 170g) white rice flour; 1 teaspoon (4g) Diamond Crystal kosher salt plus more for seasoning; for table salt, use half as much by volume; 5 cups (1.2L) vegetable oil or other neutral oil for frying

Prep 15m

Cook 40m

Total 55m

This Filipino recipe for Ukoy features crispy shrimp and vegetable fritters served with a tangy dipping sauce. The fritters are made with shrimp, mung bean sprouts, carrots, and sweet potatoes, all coated in a rice flour batter and fried until golden. A delicious and easy-to-make appetizer or snack.