New York City chef Leah Cohen likes to prepare this ukoy recipe for dinner parties. The crispy Filipino shrimp fritters are the perfect, all-season appetizer for hungry arriving guests.
In a large bowl, stir together the cornstarch, flour, 1 teaspoon salt, and the black pepper. Whisk in 1 cup of cool water until smooth, then whisk in the achuete powder until the color is evenly distributed. Add the grated sweet potato, shrimp, and Chinese chives, toss gently to evenly coat in the batter, then set aside.Line a large baking sheet with paper towels and set it by the stove. To a large deep skillet, add oil to a depth of 1 inch and turn the heat to medium-high.
When the oil is hot and shimmering, fill a small saucer evenly with about 3 tablespoons of the sweet potato-shrimp mixture, then top with 2–3 more unbattered shrimp. Gently tilt the saucer to slide the mixture into the hot oil in a tidy pancake shape. Cook until the bottom is crispy and browned, about 3 minutes , then, using a slotted spoon or spider skimmer, flip and continue cooking until evenly browned, crispy, and cooked through, 3–4 minutes more.
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