Ukoy (Filipino Shrimp and Vegetable Fritters)
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Ukoy (Filipino Shrimp and Vegetable Fritters)
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Ukoy ou okoy is a small traditional crispy fritter, popular in the Philippines and Palau, prepared with shrimp and vegetables. It is popular at breakfast, as a snack or appetizer.
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Ingredients
- 10 oz. Shrimp shelled or not, baby
- 1 cup bean sprout
- ¼ kalabasa squash (or kabocha squash), peeled, seeded and coarsely grated
- 1 egg , beaten
- ⅔ cup cornstarch
- 3 tablespoons flour
- ½ cup water
- ½ teaspoon fish sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 shallot peeled and minced
- 1 small scallion , chopped
- ½ teaspoon annatto ground
- vegetable oil (for frying)
For the spicy vinegar sauce
- ½ cup vinegar
- 2 Thai red peppers , thinly sliced
- ½ red onion , peeled and diced
- 3 cloves garlic , peeled and pressed
- salt
- black pepper
Instructions
- In a bowl, whisk the egg, cornstarch, annatto, flour, water, fish sauce, salt and pepper until smooth and homogenous.
- Add the squash, shallots and scallion to the mixture and mix.
- In a large pan, heat about 2 inches of oil to a temperature of 350 F / 170 C.
- Place about 2 to 3 tablespoons of the mixture on a skimmer, add 1 or 2 shrimps on it and lightly press.
- Quickly slide the mixture into the hot oil and fry for about 3 minutes on each side or until the fritter is golden and crisp.
- Remove from pan and drain on a rack placed on a baking sheet.
- Serve hot with a spicy vinegar sauce.
Sauce
- In a large bowl, combine the vinegar,Thai red pepper, onion and garlic. Season with salt and pepper to taste.
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