Shredded Sweet Potato and Carrot Fritters (Ukoy)

Ingredients

• 3 Thai chiles
• thinly sliced
• 1 garlic clove
• finely chopped
• 2 tablespoons chopped red onion
• 1/4 cup sugarcane vinegar or distilled white vinegar
• Kosher salt
• 1 medium sweet potato
• peeled
• 4 medium carrots
• peeled
• Kosher salt
• 8 cups (or more) vegetable oil
• 3/4 cup (or more) club soda
• 1 teaspoon fish sauce
• 1 1/4 cups cornstarch
• 4 ounces small or medium shrimp
• peeled
• deveined
• 1 cup cilantro leaves with tender stems

Instructions

1. 1

   Mix chiles, garlic, onion, and vinegar in a small bowl; season with salt.

2. 2

   Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks.

3. 3

   Place in a medium bowl and toss with a few pinches of salt.

4. 4

   Let sit until slightly softened, about 30 minutes.

5. 5

   Rinse off salt and pat dry.

6. 6

   Pour oil into a large heavy pot to a depth of at least 2" but with at least a 4" headspace, as oil will bubble aggressively when you add fritters.

7. 7

   Fit pot with thermometer; heat oil over medium-high until thermometer registers 330°F–340°F.

8. 8

   Meanwhile, combine club soda and fish sauce in a large measuring glass.

9. 9

   Add cornstarch and whisk until smooth.

10. 10

    Place half of sweet potato and carrot mixture, shrimp, and cilantro in a medium bowl and toss to combine.

11. 11

    Pour in half of cornstarch slurry and toss to coat (slurry should cling to shrimp and vegetables in a light, even layer).

12. 12

    Using a slotted spoon, carefully lower half of slurry-coated vegetable and shrimp mixture into oil.

13. 13

    Once bubbling subsides, mixture will disperse across the surface of oil.

14. 14

    Using a spider or a clean slotted spoon, corral vegetables and shrimp by gathering them against the side of the pot until they form a large mound that clings together and can be turned as a single unit.

15. 15

    Fry, turning occasionally and increasing heat as needed to keep oil temperature between 330°F and 340°F, until fritter is golden brown and crisp around edges, about 4 minutes.