Ukoy, Shrimp Fritter

Shrimp Ukoy - Shrimp Fritter
Ukoy, Shrimp Fritter. Ukoy is a traditional dish made up of small shrimp in flour/cornstarch/egg batter deep fried into fritters. The patty of good ukoy should be really crispy on the outside and succulent in the inside. This is defendant with the use of flour and cornstarch on the batter. I wouldn’t recommend substituting it with just beaten egg otherwise you end up with a torta dish. Ukoy should be eaten right away once cooked. The best ukoy that I had are the ones sold under the bell tower of Saint Paul’s Cathedral up North in Vigan City. They are sold as street food alongside the equally popular Vigan empanada. Well we can't always travel up North then try to cook them yourself it is fairly easy.

Shrimp Ukoy - Pnakurat

I used the fresh water shrimp, it is called ulang at our market they are suitable for ukoy because of their extended clamp compared to the normal shrimp. When fried they are very crispy, how ever you could always use the regular shrimp if they are not available. The bulaklak ng kalabasa is an option they are in bloom when I cooked the dish few months back together with my post on jumping salad and guinataang hipon tabang. Enjoy.

Ingredients:

3 cups small shrimps (left-over ginataan or halabos shrimp)
1 bundle bulaklak ng kalabas, squash flowers, trimmed
2-3 stalks spring onion, chopped
1/2 cup flour
1 1/2 cup cornstarch
1 teaspoons baking powder
1 piece medium size egg, beaten
salt and pepper
cooking oil

Cooking procedure:

Shrimp Ukoy - Batter

In a bowl mix flour and cornstarch, dash of salt and pepper. Blend in the beaten egg and 1 1/2 cups of water until a smooth batter is produced. Add in shrimp, spring onion and squash flowers mix thoroughly. Heat about 2-3 cups of oil in a wok. Using a soup ladle scoop about 1/3 cup of the shrimp batter mixture and pour into the heated oil. Fry one scoop at a time flip once the bottom turns to golden brown. Fry until crispy and golden brown. Remove from wok and drain on a paper towel. Serve with vinegar, crushed garlic, salt and pepper dipping sauce.

See other related ukoy recipe.

Ukoy na Dilis

Comments

  1. Lover Boy and GirlOctober 14, 2008 at 8:42 PM

    I just love all recipes with shrimp in it. And ukoy is one of them. I can't help but feel good after soaking it in a bowl of vinegar. Yummy!

    ReplyDelete
  2. AnonymousOctober 16, 2008 at 12:22 AM

    I couldn’t agree more, It really make any one crave for it.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more