Ukoy (Filipino Shrimp Fritters)

Ingredients

Sweet potato

1 large, grated

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Cornstarch

1/2 cup

All-purpose flour

1/2 cup

Egg

1, beaten

Water

1/2 cup

Salt

1/2 teaspoon

Pepper

1/2 teaspoon

Shrimp

1 cup, peeled and deveined

Cooking oil

2 cups for frying

Instructions

1. In a large bowl, combine grated sweet potato, chopped onion, minced garlic, cornstarch, all-purpose flour, beaten egg, water, salt, and pepper. Thoroughly mix to form a cohesive batter.
2. Fold in the peeled and deveined shrimp into the batter, ensuring each piece is evenly coated.
3. Heat cooking oil in a deep pan or pot over medium heat until it reaches 350°F (175°C) - a small drop of batter should sizzle upon contact.
4. Using a spoon or a small ice cream scoop, carefully drop portions of the shrimp and vegetable batter into the hot oil. Be careful not to overcrowd the pan to maintain oil temperature and ensure even cooking.
5. Fry the ukoy for about 2-3 minutes on each side, or until they turn a beautiful golden brown and become crispy.
6. Using a slotted spoon, remove the cooked fritters from the oil and allow them to drain on a paper towel-lined plate to remove excess oil.
7. Serve the ukoy hot with a dipping sauce of your choice - traditional Filipino vinegar sauce or sweet chili sauce work exceptionally well.
8. Savor the crispiness and rich flavors of your homemade Ukoy!