Filipino Ukoy Recipe
New York City chef Leah Cohen likes to prepare this ukoy recipe for dinner parties. The crispy Filipino shrimp fritters are the perfect, all-season appetizer for hungry arriving guests.
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Cooking tools:
- Food processor
- Grater
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Paper towel
- Baking sheet
- Stove
- Skillet
- Saucer
- Slotted spoon
- Spider strainer
- Spoon
- Tongs
Ingredients
- ¼ cup all-purpose flour
- 1 cup cornstarch
- 1–2 tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- 1 tsp. achuete (annatto seed) powder
- 2 cups peeled, coarsely grated sweet potatoes
- 1 cup small, peeled shrimp, plus more for topping
- ½ cup Chinese chives, sliced in 1-in. lengths
- Neutral oil, for frying
- Spiced sukang maasim (cane vinegar), for dipping
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