Ukoy with Shrimp and Anchovies

INGREDIENTS

FOR THE SAUCE:

• 1/4 small red onion
• 2 cloves garlic
• 4 fresh Thai red or green chiles
• 1 cup cane or distilled white vinegar
• 2 teaspoons soy sauce

FOR THE UKOY MIX:

• 1 large or 2 medium orange sweet potatoes (about 14 ounces total)
• 1 large ube or purple sweet potato, or more orange sweet potato (about 12 ounces)
• 4 medium carrots (about 9 ounces total)
• 1 medium red onion
• 2 1/2 teaspoons kosher salt, divided, plus more for seasoning
• 1 bunch scallions
• 26 uncooked medium shrimp, peeled, deveined, tails intact
• 1 1/2 cups small or medium dried anchovies
• 2 cups cornstarch, divided

FOR THE BATTER:

• 4 cups vegetable oil, for deep frying, plus more for coating the plate
• 1 1/4 cups cornstarch
• 1 cup cold light beer or club soda
• 2 tablespoons fish sauce
• 1/4 teaspoon kosher salt

INSTRUCTIONS

MAKE THE SAUCE:

1. Prepare the following, adding each to the small bowl as you complete it: Cut 1/4 small red onion into small dice (about 2 tablespoons). Mince 2 garlic cloves (about 1 tablespoon). Finely chop 4 Thai chiles. Add 1 cup cane or distilled white vinegar and 2 teaspoons soy sauce, and stir to combine.

MAKE THE UKOY MIX:

1. Peel and shred the following on the large holes of a box grater, adding each to the same large bowl as you complete it: 1 large orange sweet potato (about 5 cups), 1 large ube (about 3 cups), and 4 medium carrots (about 4 cups).
2. Thinly slice 1 medium red onion (about 1 1/2 cups). Add the red onion and 2 teaspoons of the kosher salt to the bowl of vegetables and toss to combine. Let sit for 15 minutes.
3. Meanwhile, cut the greens from 1 bunch scallions crosswise into 1/4-inch pieces (about 1 cup). Peel and devein 26 shrimp but leave the tails on; pat the shrimp dry with paper towels. Place the shrimp, 1 1/2 cups dried anchovies, and 1/2 cup of the cornstarch in a medium bowl and toss until everything is evenly coated with cornstarch.
4. Drain the salted vegetables in a colander. Use your hands to squeeze out as much excess liquid as possible, then return the vegetables back to the bowl. Add the scallions, remaining 1 1/2 cups cornstarch, and 1/2 teaspoon kosher salt. Use your hands to toss and coat everything well, ensuring that all the shreds are separated and coated evenly.

MAKE THE BATTER AND FRY:

1. Heat 4 cups vegetable oil in a 10-inch high-sided skillet over medium heat until 350ºF. Meanwhile, place 1 1/4 cups cornstarch, 1 cup cold beer or club soda, 2 tablespoons fish sauce, and 1/4 teaspoon kosher salt in a medium bowl and whisk until smooth. Lightly coat a small plate with vegetable oil. Fit a wire rack on a baking sheet and heat the oven to 250ºF if you want to keep the fried ukoy warm.
2. When the oil is ready, place about 3/4 lightly packed cup of the shredded vegetables on the plate and shape into a 3 to 4-inch wide “nest.” Top with 2 of the shrimp and a few dried anchovies. Spoon about 2 tablespoons of the batter evenly over the top of everything.
3. Holding the plate in one hand and a slotted spatula in the other, carefully lower the plate just above the hot oil and use the spatula to gently slide the nest into the oil. Use 2 heatproof spatulas to help shape the edges and roughly form a round nest. Depending on the size of your pan, you can fry up to 2 to 3 ukoy at a time. Fry until the bottom is golden brown, about 2 minutes.
4. Using the 2 spatulas, gently and carefully flip the nest over. Fry until the second side is golden brown and crisp, about 1 more minute. Transfer to the wire rack and lightly season with kosher salt. Keep warm in the oven if desired.
5. Repeat frying the remaining ukoy, wiping the plate clean and coating with more oil as needed between each batch. Make sure to stir the batter well before each use. Serve right away with the sauce for dipping.

RECIPE NOTES

Shredding options: Instead of a box grater, the vegetables can also be shredded with a hand shredder or with the shredding blade of a food processor.

Vegetarian version: To make vegetarian fritters, replace the seafood with tofu and mushrooms. Cut a 14-ounce block of extra firm tofu into 1 1/2 inch by 1/2 inch sticks, then use a clean kitchen towel or paper towel to pat dry the tofu and transfer to a bowl. Cut 8 ounces of fresh shiitake or oyster mushrooms into 1/8 inch slices and add to the bowl with tofu, along with 1/4 teaspoon kosher salt and 1/2 cup cornstarch. Gently mix well until everything is fully coated and proceed with the rest of the recipe steps.

Make ahead: The ube, sweet potato, and carrots can be shredded and refrigerated in an airtight container up to 1 day ahead. Do not salt until you are ready to cook. The dipping sauce can be made and refrigerated in an airtight container up to 2 days ahead.

Storage: Ukoy does not typically store in the fridge or freezer well, as it is meant to be eaten immediately after frying. It can remain crispy at room temperature for 3 to 4 hours. If they cool down completely before serving, reheat in a 325ºF oven for 4 to 6 minutes. The exterior will still feel crispy but the center will be slightly softer (nothing to worry about, especially since many varieties of ukoy are meant to have softer, chewier centers).