Ukoy
User Reviews
5
Ukoy
Description
This recipe involves preparing shredded green papaya, which is salted and squeezed to release excess moisture, ensuring crisp fritters. The batter blends egg, cornstarch, flour, water, fish sauce, salt, and black pepper to provide structure and flavor. Julienne-cut kalabasa, sliced shallots, and chopped green onions are incorporated for texture and aroma. Small, cleaned shrimp are pressed onto spoonfuls of the batter before frying.
Frying uses enough hot oil to partially submerge the fritters, cooking each side to a golden brown crisp over 3 to 4 minutes. Cooking in small batches prevents overcrowding, allowing the fritters to remain crunchy instead of soggy. Draining on a wire rack helps maintain crispness.
The accompanying spiced vinegar dip balances the fried fritters with acidity and heat, featuring minced Thai chili, diced red onion, garlic, black pepper, salt, and vinegar. The dip is mixed and seasoned to taste before serving.
For best texture, maintain hot oil temperature and fry fritters undisturbed until the bottom is browned before flipping. This helps them hold together and achieve a crisp exterior.
Ingredients
- 1 green papaya medium, peeled, seeded and shredded
- 1 egg beaten
- 1 cup cornstarch
- ½ cup flour
- 1 cup water
- 1 teaspoon fish sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ kalabasa small, peeled, seeded and julienned
- 3 shallot peeled and sliced thinly
- ½ cup green onions chopped
- canola oil
- ½ pound Shrimp small, tendrils trimmed
Spiced Vinegar Dip
- 1 cup vinegar
- 2 to 3 Thai Chili pepper minced
- ½ red onion small, peeled and diced
- 4 cloves garlic peeled and minced
- salt to taste
- black pepper to taste
Instructions
- In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.
- In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
- Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
- In a large skillet over medium heat, heat about 2-inch of oil until hot.
- On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.
- Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Cook in batches as necessary.
- Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.
For the Spiced Vinegar Dip
- In a bowl, combine vinegar, chili peppers, onions, and garlic.
- Season with salt and pepper to taste.
Notes
- Use enough hot oil to partially submerge the fritters for even frying and crispness.
- Cook the fritters in batches to avoid overcrowding the pan, which can cause sogginess.
- Fry the patties undisturbed for 2-3 minutes until the bottoms are browned before turning to ensure they hold together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 61mg | 20% |
| Sodium | 393mg | 16% |
| Potassium | 239mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 24mg | 27% |
| Calcium | 53mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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