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) fish sauce
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

Directions

For the Dipping Sauce: In a small bowl, stir together vinegar, fish sauce, garlic, and chile; set aside.
For the Ukoy Fritters: In a separate small bowl, combine shrimp, fish sauce, and soy sauce; set aside to marinate for at least 10 minutes and up to 30 minutes.
In a large bowl, combine bean sprouts, carrots, and sweet potato, and toss to combine. In a medium bowl, whisk together water, rice flour, and salt until smooth. Using a rubber spatula, add batter to large bowl with vegetable mixture, and fold together until vegetables are evenly coated.
Heat oven to 200°F (95°C). Set a wire rack in a rimmed baking sheet. In a Dutch oven, heat oil over medium-high heat to 375°F (190°C). To form ukoy fritters, use your fingers to mound roughly 1/2 cup (85g) of the vegetable mixture in single layer in a large heatproof spoon. Nestle 1 shrimp in the center, top with a second 1/2 cup (85g) of vegetable mixture, and gently press down to form a 3-inch disc. Using another large heatproof spoon or spatula, carefully slide ukoy off spoon into oil (don’t worry if the ukoy separates slightly during frying), then form a second ukoy, and slide into oil. Fry until golden brown on bottom side, about 2 minutes. Using a slotted metal spatula, carefully flip ukoy over and continue to fry until golden brown on second side, about 2 minutes. Transfer to prepared baking sheet, season lightly with salt, then transfer to oven to keep warm.
Using a spider skimmer, skim any browned bits of batter from oil, and discard. Return oil to 375°F (190°C) and repeat process with remaining vegetable mixture and shrimp.
Transfer ukoy to a plate and serve immediately with dipping

Special Equipment

Dutch oven, slotted spatula, spider skimmer, rimmed baking sheet, and wire rack

Make-Ahead and Storage

While Ukoy is best served and enjoyed immediately, the dipping sauce can be prepared in advance and refrigerated in an airtight container for up to 1 week.