Philippine Shrimp with Potato Fritters

Philippine Shrimp with Potato Fritters

Ingredients:

8 to 10 medium-sized shrimp in the shell
1/2 cup purified water
1 tsp annato seeds (preference) or 1/4 tsp turmeric and 1/4 tsp paprika
1 cup all-purpose flour
1 cup cornstarch
1 large sweet potato, peeled and grated
Salt and freshly ground pepper to taste
Vegetable oil for frying

Garnish preparation:

Finely chopped scallions
Garlic sauce

Combine the shrimp, water and annato seeds in a saucepan and bring to a boil over moderate heat. Simmer for 3 minutes.

Remove the shrimp with a slotted spoon; peel and remove veins if desired.

Add enough water to the cooking liquid to make 1 1/4 cups. Strain to remove the annato seeds and set aside.

Combine the flour and cornstarch in a mixing bowl and add the shrimp liquid, stirring to form a paste. Add the grated sweet potato, salt and pepper, stirring to combine.

Heat about 1/2 inch of vegetable oil in a skillet over high heat until reasonably hot.

Spoon about 1/3 cup of the sweet potato mixture onto a small plate and press one of the cooked shrimp onto the top. Using a spoon, carefully slide the patty into the hot oil. Repeat, cooking up to 4 at a time. Fry about 3 minutes, turn carefully, and fry an additional 3 minutes. Remove with a slotted spoon and drain on paper towels.

Repeat with remaining batter and shrimp. Serve garnished with chopped scallions and with garlic sauce on the side.

Serves up 8 to 10.