Ukoy Recipe - Filipino Shrimp Fritters

Ingredients

• 1/4 cup flour
• 1 cup cornstarch
• 1 cup water
• 1/4 teaspoon ground black pepper
• 1-2 teaspoons salt (- adjust to your preference )
• 1 teaspoon annatto/achuete powder ((can be more or less))
• 1 cups small shrimps (+ some for toppings)
• 2 cups grated sweet potatoes
• oil (- for frying)
• spiced vinegar (- for dipping)

Instructions

1. 1

   In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.

2. 2

   Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.

3. 3

   Heat oil in a skillet or frying pan over medium-high heat.

4. 4

   Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.

5. 5

   Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.

6. 6

   Serve while still hot with spiced vinegar.