Paleo Filipino Crisp Shrimp Fritters - Shrimp Ukoy

Another great Pinoy Paleo appetizer/ snack. The good thing about fried shredded sweet potatoes is that it retains its crispiness even when cooled after frying

Yields: 16 fritters

100 g or 80 pc of smaller peeled shrimp
200 g of sweet potato
1 egg white
2 cloves garlic
2 tsb almond flour or coconut flour
1 tsp cold water
1/2 tsp salt
1/2 tsp pepper
coconut oil for frying

Prep

1. Place shrimp in a bowl. If frozen defrost and rub dry with paper towel.
2. Peel sweet potato. Cut into julienne strips. I'm lazy and use a julienne slicer. Strips will not look as nice but it'll save you some time. 
3. Crush, peel and mince garlic
4. Place sweet potatoes, egg white and garlic in bowl with the shrimp
5. Mix almond/ coconut flour with cold water and add to shrimp mixture. 
6. Season misture with salt and pepper. Mix well. Drain to remove excess liquid

Cooking

1. Heat a 26 cm / 10" frying pan and fill with oil until 2 cm / 3/4" in deep. Temperature of oil for frying should be 175 °C/ 350°F
2. Sccop up tablesppon of the mixture. Make sure that there are ca. 5 pieces of shrimp in it. Drop mixture into the hot oil and press with spatula to flatten into fritters of 8 cm/ 3" diameter. Fry until golden brown and crsip. 
3. Drain on paper towel
4. Repeat process with the remaining mixture, frying a FEW pieces at the time. 

Place your fritters on a platter. Serve with vinegar infused with crushed garlic and chilli. 

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