I know it sounds awful but Ukoy tastes good especially if you dip it with spiced vinegar.
Ukoy is the deep-fried shrimp patties and a Filipino version of shrimp fritters. This Filipino cuisine can be your perfect snack, an appetiser or your main dish.
By making Ukoy, you should use small fish instead of big shrimp. The common ingredients that you can add with shrimps are bean sprouts and sweet potato. But, you can also add squash and carrots or whatever vegetable you want to give your Ukoy more taste. To make your Ukoy crispy then don’t remove the head and the shell on it because this is the way to make your shrimp crispy.
If you are craving with Ukoy and you don’t know where to buy.
Well, good news!
You can try it at home.
So, have fun cooking and eating Ukoy.
1 cup all-purpose flour
1 cup cornstarch
1 1/2 teaspoons salt
Two large shredded Sweet Potato
Two large Shredded Carrots
1/2 teaspoon pepper
1/4 cup annatto water
One egg, well beaten
2 cups togue (bean sprouts)
1/2 lb small shrimp, cleaned
Spiced Vinegar Dip
1 cup vinegar
Two chilli peppers, minced or 1 tsp of chilli flakes
½ small red onion, peeled and diced
2 to 3 cloves garlic, peeled and minced
salt and pepper to taste
- In a bowl combine flour, cornstarch, salt, pepper, egg and water. Whisk together until well-blended and smooth.
- Then add the shrimps, bean sprouts, shredded carrots and shredded sweet potatoes and stir to combine.
- In a deep-frying pan, heat cooking oil until hot. Then using a large spoon place about 2 to 3 tablespoons of mixture and pour in hot cooking oil.
- Cook each side for about 3 to 4 minutes or until golden brown and crispy.
- Remove from heat and place on a paper towel to drain excess oil.
Serve hot with spiced vinegar dip.