Ukoy Filipino Shrimp And Vegetable Fritters Recipes

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

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.

UKOY (FILIPINO SHRIMP AND VEGETABLE FRITTERS)

Steps:

• For the Dipping Sauce : In a small bowl, stir together vinegar, fish sauce, garlic, and chile; set aside.
• For the Ukoy Fritters : In a separate small bowl, combine shrimp, fish sauce, and soy sauce; set aside to marinate for at least 10 minutes and up to 30 minutes.
• In a large bowl, combine bean sprouts, carrots, and sweet potato, and toss to combine. In a medium bowl, whisk together water, rice flour, and salt until smooth. Using a rubber spatula, add batter to large bowl with vegetable mixture, and fold together until vegetables are evenly coated.
• Heat oven to 200°F (95°C). Set a wire rack in a rimmed baking sheet. In a Dutch oven, heat oil over medium-high heat to 375°F (190°C). To form ukoy fritters, use your fingers to mound roughly 1/2 cup (85g) of the vegetable mixture in single layer in a large heatproof spoon. Nestle 1 shrimp in the center, top with a second 1/2 cup (85g) of vegetable mixture, and gently press down to form a 3-inch disc. Using another large heatproof spoon or spatula, carefully slide ukoy off spoon into oil (don't worry if the ukoy separates slightly during frying), then form a second ukoy, and slide into oil. Fry until golden brown on bottom side, about 2 minutes. Using a slotted metal spatula, carefully flip ukoy over and continue to fry until golden brown on second side, about 2 minutes. Transfer to prepared baking sheet, season lightly with salt, then transfer to oven to keep warm.
• Using a spider skimmer, skim any browned bits of batter from oil, and discard. Return oil to 375°F (190°C) and repeat process with remaining vegetable mixture and shrimp.
• Transfer ukoy to a plate and serve immediately with dipping sauce.

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.