Filipino Shrimp & Sweet Potato Ukoy
Crispy pan-fried fritters packed with shrimp, sweet potato, and green onion. Served with a tangy vinegar dipping sauce, these are ready in 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Roughly chop shrimp into 0.5-inch pieces. Squeeze excess moisture from grated sweet potato using paper towels.
Step 2
Whisk together flour, water, salt, and pepper until a thick batter forms. Fold in shrimp, sweet potato, and green onion.
Step 3
Stir vinegar and minced garlic together in a small bowl. Set aside.
Step 4
Heat oil in a 12-inch skillet over medium-high until a drop of batter sizzles immediately, ~2 minutes.
Step 5
Drop heaping tablespoons of batter into the oil without crowding. Fry until deep golden brown, ~2 minutes per side.
Step 6
Transfer ukoy to a paper-towel-lined plate to drain. Work in batches if needed.
Step 7
Serve hot ukoy with vinegar-garlic sauce on the side for dipping.
Tools you’ll need
- box grater
- paper towels
- large mixing bowl
- whisk
- 12-inch skillet
- slotted spoon
- small bowl
- kitchen thermometer (optional)
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