Ukoy Filipino spicy shrimp
As with other Filipino dishes, the Ukoy recipe will highly change depending on who is cooking. However, typical ingredients would include shredded papaya and squash and Togue (munggo bean sprouts).
Servings 6 people
Calories 226kcal
Cost $10
Ingredients
ukoy
- 500 g small shrimps skin on
- 1 cup butternut squash chopped thinly or grated
- ½ cup flour
- 1 cup cornstarch
- 1 egg beaten
- 1¼ cup water
- 1 tbsp fish sauce
- 2 cloves garlic minced
- freshly ground black pepper
- oil
vinegar dip (sukang sawsawan)
- 4 cloves garlic minced
- 1 large red onion chopped
- 2 tbsp sugar
- ¾ cup white vinegar
- ¼ cup water
- 3 tbsp soy sauce
- 3 pcs birds eye chillies chopped
Instructions
- In a deep bowl mix together flour, corn flour, eggs, garlic, water, fish sauce and pepper. Mix well and make sure it’s free of lumps.
- Now add the butternut squash and shrimps and mix well.
- In a pan, add oil enough for deep frying but letting patty settle down flat on the pan. Now using a scoop, spoon out shrimp batter and place in pan like mini pancakes, frying each side for around 2 minutes each.
- Once fritters are cooked place on a paper tower to drain excess fat.
- Prepare the vinegar dip by mixing all the vinegar dip ingredients.
Nutrition
Calories: 226kcal
