Ukoy Panlasang Pinoy Recipes

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.

HOW TO COOK UKOY (BEAN SPROUTS AND SHRIMP FRITTERS)

Steps:

• In a bowl combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork the ingredients until it forms a smooth batter.
• Then add the shrimps, bean sprouts and shredded carrots. Mix until the three ingredients are wll coated with batter.
• In a deep frying pan, heat cooking oil until hot. Then using a laddle or sandok, scoop about 1/8 cup of the mixture and pour in hot cooking oil.
• Cook each side for about 3 minutes or until golden brown and crispy. Place on a colander or paper towel to drain excess oil.
• Cooking may vary depending on the cooking oil temperature and size of the fritters.
• Do the same cooking method on the rest of the mixture. Serve with a mixture of vinegar, sliced onion, crushed peppercorns and crushed garlic dipping sauce.

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!