Ukoy
Filipino shrimp and vegetable fritters are crispy, tasty, and seriously addictive. Delicious as snack, appetizer, or side dish!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium green papaya, peeled, seeded and shredded
- 1 egg, beaten
- 1 cup cornstarch
- 1/2 cup flour
- 1 cup water
- 1 teaspoon fish sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 small kalabasa, peeled, seeded and julienned
- 3 shallots, peeled and sliced thinly
- 1/2 cup green onions, chopped
- canola oil
- 1/2 pound small shrimps, tendrils trimmed
- 1 cup vinegar
- 2 to 3 Thai chili peppers, minced
- 1/2 small red onion, peeled and diced
- 4 cloves garlic, peeled and minced
- salt and pepper to taste
Instructions
- 1
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.
- 2
In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
- 3
Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
- 4
In a large skillet over medium heat, heat about 2-inch of oil until hot.
- 5
On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.
- 6
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.
- 7
Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.
- 8
For the Spiced Vinegar Dip
- 9
In a bowl, combine vinegar, chili peppers, onions, and garlic.
- 10
Season with salt and pepper to taste.