You may wonder what is an Ukoy? Sounds awful but tastes good!
Ukoy is a Filipino version of shrimp fritters. Wherein small shrimps are mixed in a batter and fried fried until it becomes crispy. It’s up to your preference of if you will make this as an appetizer or a mid afternoon snacks. If you want your Ukoy crispy then you don’t need to remove the head and the shell on it because it makes your shrimp crispy. But it’s really up to you if you want it to be cooled then that would be also ok.
There are actually different varieties of Unit in the Philippines. Some are actually using small fish like “dilis” instead of shrimp. Again,it is still depends on your preference you can use fish if shrimp is not available coz sometimes shrimp is also pricey. What makes the Ukoy yummy is the texture and of course the ingredients added on it.
Maybe now you are craving for it. You can try it at home of course and have fun in cooking and eating your Ukoy!
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup annatto water
- 1 1/2 cups shrimp broth
- 1 egg, well beaten
- cooking oil
- 2 cups toge (mung bean sprouts)
- 1 cup chopped green onion
- 1 large white onion sliced
- 2 pieces tofu, cut into strips
- 1/2 lb small shrimp, cleaned
- 1 cup grated squash (kalabasa)
- Sift the first five batter ingredients together in a bowl.
- Blend in the annatto water, broth and egg.
- Beat until smooth.
- Add the grated squash, onion, green onion & toge into the batter
- Heat oil in high heat for deep-frying.
- Scoop 1/2 cup of batter & vegetable mixture in a saucer.
- Top with 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 in paper towels.
- Serve with a mixture of vinegar, pepper and crushed garlic for dipping seasoned with salt and pepper, for some added kick, you can add chilli on the dip.
Recipe Source here
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