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.
Nutrition Facts : Calories 150 kcal, Carbohydrate 22 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 61 mg, Sodium 393 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
OKOY OR UKOY (SHRIMP AND VEGETABLE FRITTERS)
Okoy or ukoy is a lightly battered, crispy fritter made with shrimp and vegetables. It is delicious and even better when paired with a spicy vinegar dipping sauce.
Provided by Nora Rey
Categories Main Course Side Dish
Time 40m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 501 kcal, Carbohydrate 19 g, Protein 6 g, Fat 45 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 37 mg, Sodium 261 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 41 g, ServingSize 1 serving
UKOY (SHRIMP AND VEGETABLE FRITTERS)
Provided by Liza A
Time 50m
Yield 6 pieces
Number Of Ingredients 10
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.
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