Southern Heart, Filipino Soul.

One of Quackenbush's favorite Christmas dishes is shrimp ukoy, a crispy seafood fritter that was often the first appetizer snapped up at large gatherings with her extended stepfamily. Stir together shrimp, sweet potato, carrot, egg, fish sauce, garlic, and pepper in a large bowl. A HUMBLE FRITTER COMBINES CHEF CRISTINA QUACKENBUSH'S TWO BIGGEST FOOD INFLUENCES IN ONE MEMORY-FILLED APPETIZER Shrimp Ukoy ACTIVE 45 MIN. - TOTAL 45 MIN. B SERVES 10 TO 12 b FRITTERS B 2 lb. medium-size, peeled and deveined raw shrimp, finely chopped b B 1 cup grated sweet potato (from 1 small peeled sweet potato) b B ½ cup shredded carrot (from 1 large peeled carrot) b B 1 large egg, lightly beaten b B 2 Tbsp. fish sauce b B 3 garlic cloves, finely chopped b B ½ tsp. black pepper b B 1 cup cornstarch b B ½ cup all-purpose flour b B 2 cups vegetable oil b B Kosher salt, to taste b DIPPING SAUCE B ¾ cup apple cider vinegar b B 1 Tbsp. chopped shallot (from 1 small shallot) b B 1 Tbsp. light brown sugar b B 1 Tbsp. soy sauce b B 1 Tbsp. fish sauce b B 1 Tbsp. chopped fresh cilantro b B 1½ tsp. finely chopped garlic (about 2 medium cloves) b B Chopped scallions b B 1. b Prepare the Fritters: Preheat oven to 200°F. [Extracted from the article]

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