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
- ½ lb shrimp, peeled and deveined
- 1 medium sweet potato, grated
- ¾ cup all-purpose flour
- 3 stalks green onions, sliced thin
- ½ cup water
- 1 pinch salt and black pepper
- ½ cup oil for frying
- ¼ cup vinegar (white or cane)
- 2 cloves garlic, minced
Instructions
- 1
Roughly chop shrimp into 0.5-inch pieces. Squeeze excess moisture from grated sweet potato using paper towels.
- 2
Whisk together flour, water, salt, and pepper until a thick batter forms. Fold in shrimp, sweet potato, and green onion.
- 3
Stir vinegar and minced garlic together in a small bowl. Set aside.
- 4
Heat oil in a 12-inch skillet over medium-high until a drop of batter sizzles immediately, ~2 minutes.
- 5
Drop heaping tablespoons of batter into the oil without crowding. Fry until deep golden brown, ~2 minutes per side.
- 6
Transfer ukoy to a paper-towel-lined plate to drain. Work in batches if needed.
- 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)
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
