Growing up, I remember eating crispy Shrimp Fritters or Ukoy with a big bowl of spicy vinegar and rice. Lots and lots of rice! These fritters are usually made with small dried shrimps that can be bought at any Asian store then combined with mung bean sprouts that are held together with a thick flour based batter that makes it look and taste like a crispy pancake.
I created a nutritious version by using shredded sweet potatoes and carrots instead of the mung bean sprouts and reduced the amount of batter so the shrimp fritters are light and crunchy without being doughy. Pair this with my homemade Spicy Vinegar for a delicious snack without the guilt!
In case you’ve missed my announcement on my social media earlier this week, I’ve partnered with Kababayan Today on LA 18 TV in Southern CA (KIKU TV in Hawaii, 5pm) so you can now watch my cooking segments every 1st and 3rd Friday of the month at 3:30pm – 4:00pm PST when I post new recipes for Filipino Food Friday!
- 2 cups sweet potatoes, peeled and shredded
- 1 cup carrots, shredded
- ¼ cup green onions, chopped (plus more for serving)
- 1 ½ cups dried small shrimp
- ¼ cup potato starch
- ¼ cup arrowroot powder
- 1 large egg
- 6 tbsp coconut milk
- ½ tsp sea salt
- 1 tsp ground black pepper
- ½ cup avocado or coconut oil
- In a large bowl, combine sweet potatoes, carrots, green onions and dried shrimp. Mix well.
- In a smaller bowl, add potato starch, arrowroot powder, egg, coconut milk, sea salt and black pepper. Whisk to combine. Pour it on top of the sweet potato and carrot mixture. Mix well to combine everything together.
- Heat a cast iron pan over medium high heat. The fritters need to be cooked in batches of 3-4 pieces so use 2 tbsp of oil for each batch.
- Scoop 1 heaping tablespoon of mixture into the hot oil.
- Fry each side until golden brown, about 2-3 minutes.
- Remove from heat and drain excess oil on paper towels.
- Serve with some Spicy Vinegar on the side.