Shredded Sweet Potato and Carrot Fritters (Ukoy)

Ingredients for Shredded Sweet Potato and Carrot Fritters (Ukoy)

• 3 Thai chillies, thinly sliced

• 1 garlic clove, finely chopped

• 2 tablespoons chopped red onion

• 60ml sugarcane vinegar or distilled white vinegar

• Kosher salt

• 1 medium sweet potato, peeled

• 4 medium carrots, peeled

• Kosher salt

• 1925ml (or more) vegetable oil

• 180ml (or more) club soda

• 1 teaspoon fish sauce

• 300ml cornflour

• 110g small or medium prawns, peeled, deveined

• 1 cup coriander leaves with tender stems

• A deep-fry thermometer

How to make Shredded Sweet Potato and Carrot Fritters (Ukoy)

Mix chillies, garlic, onion, and vinegar in a small bowl; season with salt.

Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.

Pour oil into a large heavy pot to a depth of at least 2" but with at least a 4" headspace, as oil will bubble aggressively when you add fritters. Fit pot with thermometer; heat oil over medium-high until thermometer registers 166°C to 171°C.

Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornflour and whisk until smooth. Place half of sweet potato and carrot mixture, prawns, and coriander in a medium bowl and toss to combine. Pour in half of cornflour slurry and toss to coat (slurry should cling to prawns and vegetables in a light, even layer).

Using a slotted spoon, carefully lower half of slurry-coated vegetable and prawns mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and prawns by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 166°C and 171°C, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and prawns mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.

Repeat entire process with remaining sweet potato and carrot mixture, coriander, prawns, and cornflour slurry to make 2 more fritters.

Season fritters lightly with salt. Serve with chilli vinegar alongside for dipping.

Chilli vinegar can be made 3 days ahead. Cover and chill. Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.