12953 Serves 8 Wed Aug 06 08:13:00 -0700 2008 Mon Jun 01 15:30:42 -0700 2009 Asian Licensed http://www.chow.com/recipes/12953 Mon, 01 Jun 2009 22:30:42 GMT Filipino fritters Filipino fritters with lots of flavor. In the Philippines the shrimp commonly used for this dish are very tiny. The only preparation they receive is to have their horns and whiskers removed. Larger, peeled shrimp have been substituted in this recipe. Sausawang suka is a staple dipping sauce on the Filipino table. Ukoy, commonly sold by street vendors and in bars and cafes, are a snack for merienda (a light meal eaten at mid-morning or mid-afternoon) and to go with drinks.

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Combine all of the ingredients for the dipping sauce and mix well. Reserve. (The sauce can be made 1 day in advance.)

Mix the flour, roasted rice powder, and corn flour together, combining well. Add the eggs, water, annatto water, fish sauce, and pepper. Mix until a slightly lumpy batter is formed. Add the sweet potato, bean sprouts, and half of the scallions and mix well.

Heat the oil in a large skillet to about 350°F [175°C]. Add heaping tablespoons [20 mL] of the batter to the hot oil without crowding the pan.

Top each fritter with 1 shrimp and a light sprinkling of the remaining scallions. Spoon oil over the fritters as they cook. When the bottoms of the fritters are golden brown, flip the fritters and cook the other side. When both sides are golden brown and crisp, remove with a slotted spoon, drain on paper towels, and keep warm in an oven until all are prepared.

Serve 3 fritters per person, garnished with minced scallion. Serve a ramekin of dipping sauce on the side.

]]> http://www.chow.com Arthur L. Meyer and Jon M. Vann 50 Main 1/4 cup [60 mL] soy sauce

]]> 1/3 cup [80 mL] rice vinegar

]]> 74 3 garlic cloves, minced

]]> 298 1 teaspoon [5 mL] sugar

]]> 277 Dash of hot red pepper sauce or chile sauce

]]> 1½ cups [360 mL] all-purpose flour

]]> ½ cup [120 mL] roasted rice powder

]]> ¼ cup [60 mL] corn flour (masa harina)**

]]> 2 eggs, beaten

]]> 3/4 cup [180 mL] water

]]> 269 ¼ cup [60 mL] annatto water

]]> 593 ½ tablespoon [8 mL] fish sauce

]]> 305 ½ teaspoon [3 mL] black pepper

]]> 105 1 cup [240 mL] raw sweet potato, shredded

]]> 102 1 cup [240 mL] mung bean sprouts, blanched 10 seconds in boiling water and rinsed in cold water

]]> 54 4 scallions, minced

]]> Oil, for pan-frying

]]> 584 24 medium shrimp, peeled and deveined

]]> 54 Minced scallions, for garnish

]]> 20 seafood 6254 pescatarian 1619 omnivore 497 asian 836 adventurous 776 fun 9636 adults 661 celebrate 273 party 680 impressive 393 exotic 21873 pescetarian 23207 sprouts 867 appetizer 89 starter