Ingredients for Shredded Sweet Potato and Carrot Fritters (Ukoy)

• 3 Thai chillies, thinly sliced

• 1 garlic clove, finely chopped

• 2 tablespoons chopped red onion

• 60ml sugarcane vinegar or distilled white vinegar

• Koshersalt

• 1 medium sweet potato, peeled

• 4 medium carrots, peeled

• Koshersalt

• 1925ml (or more) vegetable oil

• 180ml (or more) club soda

• 1 teaspoon fish sauce

• 300ml cornflour

• 110g small or medium prawns, peeled, deveined

• 1 cup coriander leaves with tender stems

• A deep-fry thermometer

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

Thinly slice sweet potatoes and carrots into 3x1/4" planks (use a mandoline if you have one), then slice lengthwise into matchsticks. Place in a medium bowl and toss with a few pinches of salt. Let sit until slightly softened, about 30 minutes. Rinse off salt and pat dry.

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. Fit pot with thermometer; heat oil over medium-high until thermometer registers 166°C to 171°C.

Meanwhile, combine club soda and fish sauce in a large measuring glass. Add cornflour and whisk until smooth. Place half of sweet potato and carrot mixture, prawns, and coriander in a medium bowl and toss to combine. Pour in half of cornflour slurry and toss to coat (slurry should cling to prawns and vegetables in a light, even layer).

Using a slotted spoon, carefully lower half of slurry-coated vegetable and prawns mixture into oil. Once bubbling subsides, mixture will disperse across the surface of oil. Using a spider or a clean slotted spoon, corral vegetables and prawns 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. Fry, turning occasionally and increasing heat as needed to keep oil temperature between 166°C and 171°C, until fritter is golden brown and crisp around edges, about 4 minutes. Transfer to a wire rack set inside a rimmed baking sheet. Repeat process with remaining slurry-coated vegetable and prawns mixture, adding a splash or so of club soda if needed to loosen batter (it should look like a glossy coating), to make another fritter.

Repeat entire process with remaining sweet potato and carrot mixture, coriander, prawns, and cornflour slurry to make 2 more fritters.

Season fritters lightly with salt. Serve with chilli vinegar alongside for dipping.

Chilli vinegar can be made 3 days ahead. Cover and chill. Vegetables can be salted, drained, and patted dry 1 day ahead. Cover and chill.

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