Ukoy Filipino Shrimp and Vegetable Fritters

Ingredients

• 1/2 cup (120ml) cane vinegar
• 2 teaspoons (10ml) fish sauce
• 2 medium garlic cloves, minced
• 1 bird’s eye chile, stemmed and thinly sliced
• 8 large shrimp (about 4 ounces; 115g), peeled and deveined
• 2 teaspoons (10ml) fish sauce
• 2 teaspoons (10ml) soy sauce
• 6 ounces (about 2 cups; 170g) mung bean sprouts
• 4 small carrots (about 8 ounces; 225g), peeled and cut into 2 1/2-inch-long by 1/4-inch-thick matchsticks
• 1 small sweet potato (about 8 ounces; 225g), peeled and cut into 2 1/2-inch-long by 1/4-inch-thick matchsticks
• 9 fluid ounces (265ml) ice-cold water
• 6 ounces (1 cup; 170g) white rice flour
• 1 teaspoon (4g) Diamond Crystal kosher salt plus more for seasoning; for table salt, use half as much by volume
• 5 cups (1.2L) vegetable oil or other neutral oil for frying

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