Ukoy are Filipino-style fritters traditionally made with shrimp and vegetables of choice~ green papaya, sweet potato and bean sprouts, to name a few. The prepared vegetables are drenched in a thin batter, topped with shrimp and deep-fried in sizzling oil until golden and crisp. These shrimp and vegetable patties are popular as a snack or appetizer and are best served with a spiced vinegar dip. Enjoy!
- 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 kabocha squash, peeled, seeded and julienned
- 3 to 4 shallots peeled and sliced thinly
- 1/2 cup green onions chopped
- oil for deep frying
- 1/2 pound about 12 pieces medium shrimps, tendrils trimmed
Spiced Vinegar Dip
- 1 cup vinegar
- 2 to 3 Thai chili peppers minced
- 1/2 small red onion peeled and diced
- 2 to 3 cloves garlic peeled and minced
- salt and pepper to taste
- Using hands, squeeze shredded papaya to dispel juices.
- 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 very hot. 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. 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.
For the Spiced Vinegar Dip
- In a bowl, combine vinegar, chili peppers, onions and garlic. Season with salt and pepper to taste.