Aramang Okoy

Method

1. Drain the aramang thoroughly and pat away surface water so the batter does not become thin.
2. Whisk rice flour, cornstarch, annatto, egg, cold water, fish sauce, and pepper into a light batter.
3. Fold in aramang, sweet potato, bean sprouts, and spring onion just before frying.
4. Heat 1 cm of oil over medium-high heat and spoon thin, wide portions into the pan.
5. Fry until the underside is crisp and golden, then turn once and finish the second side.
6. Lift the aramang fritters onto a wire rack, where excess oil can drain without trapping steam beneath the crisp edges.
7. Serve immediately with spiced vinegar.