Monday, March 29, 2010

#234_Ukoy or Shrimp-Vegetable Fritters

Ukoy is a very popular kind of fritter in the Philippines. It is usually made of bean sprouts, grated squash, grated carrots, shrimps. The vegetables used vary from one region to another or even varies from one kitchen to another. I learned from some facebook friends that in Pampanga they use grated green papaya in place of bean sprouts which I have yet to try.

The other day I saw some shrimp fries at the Filipino store which made me nostalgic, because in Pangasinan where I grew up shrimps and shrimp fries abound. I haven't seen shrimp fries in 25 years. That's probably one reason why I used shrimp fries in this recipe instead of shrimps because I had to buy a package of this. Unfortunately they are not the fresh kind which I was accustomed to use in making Ukoy when I was back home. So, I settled with these dried ones called "daing na alamang" in Tagalog. I had to rinsed them in water to subdue the strong "dried fish" smell. I made do, but the fresh ones are way better to use for Ukoy.

Vegetable/shrimp Fritters

Batter for Ukoy
2/3 cup flour
1/3 cup cornstarch
1 tbsp. baking powder
2/3 cup water
1/2 tsp. salt

Mix everything in a bowl then throw in the prepared veggies.
add in peeled shrimps

Suggested Veggies
mix and match:

Grated carrots, onion, juliened, bean sprouts, grated Squash, grated potato, grated sweet potato.

To fry the Ukoy or Fritters:
Heat some canola oil in a dutch oven or heavy skillet. Ladle some of the mixture in a saucer, then carefully slide it into the hot oil (hot, but not smoking hot). Fry each side for about 3 minutes or until golden brown. Drain fried Ukoy on paper towels. Serve hot with your favorite dipping sauce.
For my Dipping Sauce Recipe click here.

1 comment:

  1. Hello, do you have vegetarian recipes? I love your blog..