Sweet potato and prawn fritters

Sweet potato and prawn fritters

Ukoy

By
From
7000 Islands
Makes
6
Photographer
Jana Liebenstein

My mother likens ukoy to crunchy fries. She dips the salty sweet potato fritters in sharp vinegar sawsawan for the desired kick and eats them until the acid turns her lips white. This recipe for ukoy uses a very light batter akin to Japanese tempura. It is inspired by a version my mother enjoyed at Manila’s Bagoong Club, where ukoy are loose and free-form instead of the traditional compact fritters. Use a mandoline for even julienne and light work; for me, 7.5 mm gauge fries up nicely.

Ingredients

Quantity Ingredient
vegetable oil, for deep-frying
400g white or orange sweet potato, peeled and cut into julienne
1 carrot, peeled and cut into julienne
100g green beans, trimmed and cut into 4 cm pieces on the diagonal
300g raw school or king prawns, peeled and deveined, tails left intact if desired
110g plain flour
30g cornflour
1 pinch bicarbonate of soda
1 egg, lightly beaten
250ml chilled soda water
Garlic and vinegar dipping sauce, to serve

Method

  1. Fill a large, deep saucepan one-third full of vegetable oil and place over medium–high heat until the oil reaches 180ºC.
  2. Meanwhile, place the sweet potato, carrot, beans and prawns in a large bowl and gently toss to combine. In a separate large bowl, sift the plain flour, cornflour and bicarbonate of soda. Make a well in the centre. Add the egg and soda water, and, using chopsticks or a fork, whisk until just combined (don’t overmix — the batter should be lumpy). Use immediately.
  3. Using tongs, pick up one-sixth of the vegetable mixture, dip it in the batter and shake off the excess. Gently lower the mixture into the oil and deep-fry for 3–4 minutes, turning halfway, or until golden and crisp (don’t worry if the vegetables separate slightly). Drain on paper towel and season with salt flakes. Repeat with the remaining vegetable mixture and batter.
Tags:
Filipino
Philippines
Asian
South
East
SBS
7000
Islands
Islander
Yasmin
Newman
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