Ukoy Recipe ,
How to make UkoyÂ Recipe.
Ukoy or Okoy Recipe.Â Ukoy is a native Filipino street food snack. This recipe has a wide range of vegetable combinations and versions to choose from. The original Ukoy recipe is made from â€œkalabasaâ€ or squash, bean sprouts, scallions with fresh baby shrimps and cooked deep fried. In this recipe, I used â€œcamoteâ€ or sweet potato, carrots, scallions, and baby shrimp.
- Â½ cup baby shrimps, trimmed heads and skin on
- 1 cup sweet potato, thinly sliced or grated
- Â¼ cup carrots, thinly sliced or grated
- 1/8 cups green onions, thinly sliced
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 1/3 cup water
- 1 tbsp. fish sauce
- 1 cloves garlic, minced
- 1 freshly ground black pepper
- 1 cup oil, for frying
- 1 clove garlic, minced
- 1 tbsp. sugar
- 1/4 cup white vinegar
- 2 tbsp. soy sauce
- 2 birds eye chillies, roughly chopped
Ukoy Procedure:Â Â Â Â Â Â
- In a deep bowl mix together flour, corn starch, egg, garlic, water, fish sauce and pepper. Mix well and make sure itâ€™s free from lumps and set aside. Â Wash and peeled sweet potato and carrots, slice thinly as you can or for fast and easy prep use a grater and slice green onions as well. Â Add vegetables and shrimp into the batter mixture and mix well.
- Â In a pan, heat oil just enough to deep fry 2 fritters at a time. Â Using a slotted spoon, scoop Vege-shrimp batter allowing Â excess batter to drip off and place in a pan like mini pancakes, frying each side until crisp and lightly brown. Drain each fritter on a paper towel to get rid excess oil. Â Prepare the vinegar dip by mixing all ingredients and mix well, transfer in small bowl and serve warm.
Hot, crispy and addictive Ukoy “Shrimp Fritters” with simple Garlic-Vinegar dip. Â A heavy yet comforting kakanin to enjoy at breaktime, a perfect afternoon meryenda. Â For me the lighter the Ukoy batter is, the better!Â