Ukoy Shrimp And Veggie Fritters Food

UKOY

Steps:

• 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.

UKOY (SHRIMP AND VEGETABLE FRITTERS)

Steps:

• Combine together batter ingredients. Mix until smooth. Stir in bean sprouts, tofu, green onions and shrimp.
• Heat oil in a frying pan over medium high heat. Scoop two large spoonful of mixture in hot oil; flatten with the back of the spoon. Fry until golden brown and crispy on both sides, about 5 minutes. Drain.
• Repeat process until all mixture has been used.
• Serve with vinegar garlic dipping sauce.

OKOY OR UKOY (SHRIMP AND VEGETABLE FRITTERS)

Steps:

• Combine the vinegar, sugar, minced shallot, and chopped chilies in a bowl.
• Add salt and pepper to taste. Mix them together.
• Combine the squash, carrots, onions, and cilantro in a large bowl. Season with salt and pepper.
• If you're using tiny shrimps, wash them multiple times and remove any foreign bodies. They are sharp on both ends, so be careful when cleaning them.
• If you're using regular-size shrimp, peel them and remove the vein. Feel free to slice, chop, or cut them.
• Combine with the vegetables. Season with salt and pepper.
• Combine the rice flour, baking powder, fish sauce, and ¾ cup water in a cup. Mix them well. The batter will be thin and smooth, like a slurry.
• Pour it over the shrimp and vegetables. Toss them together.
• Set a skillet over high heat and add about an inch of oil. To test if the oil is ready, dip a wooden spoon handle or a chopstick. It should steadily bubble around it.
• Scoop about half a cup of the mixture, flatten it on a large spoon or turner, then slide it into the hot oil.
• Fry each side for about 2 minutes until golden brown. Drain them on paper towels.

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.