Ukoy

Ingredients

Measure and prepare everything before you begin cooking.

• 250 g small shell-on prawns, cleaned and trimmed
• 1 cup bean sprouts, rinsed and dried
• 1 small orange kūmara or sweet potato, finely julienned
• 1 carrot, finely julienned
• 3 spring onions, sliced
• ¾ cup rice flour
• ¼ cup cornflour
• 1 large egg
• ¾ cup cold water
• 1 tsp fish sauce
• Neutral oil, for shallow-frying
• Spiced cane vinegar, for serving
• Freshly ground black pepper, to taste

Instructions

1. 1

   Dry the prawns and vegetables very well. Mix the bean sprouts, sweet potato, carrot and spring onion in a large bowl.

2. 2

   Whisk the rice flour, cornflour, egg, cold water and fish sauce into a light batter. Fold in the vegetables without crushing the sprouts.

3. 3

   Pour oil 1 cm deep into a wide frying pan and heat it to about 175°C. Line a tray with a rack or paper towels.

4. 4

   Spoon a thin layer of vegetable batter onto a wide spoon or small saucer, place one or two prawns on top, then slide the fritter carefully into the oil.

5. 5

   Fry in batches for 2–3 minutes per side until crisp and deep golden. Keep each fritter fairly thin and avoid crowding the pan so the oil stays hot.

6. 6

   Drain immediately and serve while crisp with spiced vinegar. Reheat leftovers in a hot oven or air fryer rather than a microwave.