Ukoy Philippine Shrimp Sweet Potato And Squash Cakes Food

UKOY RECIPE - FILIPINO SHRIMP FRITTERS

Steps:

• In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
• Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
• Heat oil in a skillet or frying pan over medium-high heat.
• Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
• Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
• Serve while still hot with spiced vinegar.

UKOY RECIPE (SHRIMP FRITTER)

Steps:

• Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper then stir until diluted.
• Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
• Heat a frying pan or small cooking pot and pour-in the cooking oil.
• When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.
• Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary. Repeat this step until the entire mixture is consumed.
• Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.
• Remove the paper towel and serve with sinamak.
• Share and enjoy!

FILIPINO SHRIMP FRITTERS (UKOY OR OKOY)

Steps:

• Mix together in a bowl the flour, corn starch, egg, garlic, water, fish sauce and pepper. Mix it very well and make sure it's free from lumps and set aside.
• Wash and peel the sweet potato and carrots then grate it but in you do not have a grater, slice thinly as you can. Then slice the green onions.
• Add the sweet potato, green onions, carrots and shrimp into the batter mixture and mix well.
• In a frying pan, heat oil just enough to deep fry 2 fritters at a time. Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
• Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
• Prepare the vinegar dip by mixing the last 7 ingredients and mix well, transfer in small bowl and serve warm.

UKOY (SHRIMP PATTY)

Steps:

• Sift the first five batter ingredients together in a bowl.
• Blend in the annatto water, broth and egg.
• Beat until smooth.
• Heat oil in high heat for deep-frying.
• Set aside.
• Arrange a bed of bean sprouts and green papaya in a saucer.
• Top with some green onion, tofu strips and shrimps.
• Add about 1/3 cup of batter.
• Slide the mixture carefully into the hot oil.
• Fry until crisp and brown on both sides.
• Drain.
• Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.