Foryoueats: Ukoy (Filipino Shrimp And Vegetable Fritters)

Name: Foryoueats: Ukoy (Filipino Shrimp And Vegetable Fritters)
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) 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

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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...

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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) 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