As I cook such a wide variety of dishes to maintain the blog regularly with fresh content, I’m seldom able to revisit old time favorites. Ukoy top my list of midday snacks but I never had the opportunity to make them again since posting the recipe in December 2013!
When one of KP readers, Emma, commented on how delicious my ukoy recipe turned out (thank you!) and how her co-workers enjoyed the batch she made, I couldn’t wait to get my hands on my own lot of these shrimp patties. I was literally salivating over visions of me heartily grubbing on each and every one with copious amounts of sinamak! Unfortunately, as what seems to be a usual occurrence in my kitchen, I didn’t have all the ingredients, namely green papaya and calabasa, to make it happen. Fortunately, I had in the fridge a bag of togue and a couple of carrots which are also commonly used and are as equally wonderful in ukoy. Thank you, my Jesus ♥, for always providing for me. I surely enjoyed my precious fritters. 🙂
- 1 egg, beaten
- 1 cup cornstarch
- ½ cup flour
- 1 cup water
- 1 teaspoon fish sauce
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 to 1-1/2 teaspoons annatto powder (use more or less to add color to the batter as desired)
- 1 pound fresh togue (mung bean sprouts)
- 2 large carrots, peeled and julienned
- 3 to 4 shallots, peeled and sliced thinly
- ½ pound (about 12 pieces) medium shrimps, tendrils trimmed
- In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt and pepper. Whisk together until well-blended and smooth. Add annatto powder and stir until dispersed and batter is lightly colored.
- Add bean sprouts, carrots and shallots and gently stir to combine.
- In a large skillet over medium heat, heat about 2-inch deep of oil to about 350 F. On a large spoon, place about 2 to 3 tablespoons of mixture and press 1 to 2 shrimps on top. Gently slide mixture into hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Do not overcrowd pan, 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.