Ukoy (Shrimp Patty)
"Delicious and unusual way to prepare shrimp! In addition to bean sprouts, squash or sweet potato can be used in this recipe. Serve while hot or warm."
photo by LuvMyBabies
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
6 Patties
ingredients
-
BATTER
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup annatto water
- 1 1⁄2 cups shrimp broth
- 1 egg, well beaten
- cooking oil
-
TOPPING
- 2 cups bean sprouts
- 1 cup chopped green onion
- 2 pieces tofu, cut into strips
- 1⁄2 lb small shrimp, cleaned
- 1 cup papaya
directions
- Sift the first five batter ingredients together in a bowl.
- Blend in the annatto water, broth and egg.
- Beat until smooth.
- Heat oil in high heat for deep-frying.
- Set aside.
- Arrange a bed of bean sprouts and green papaya in a saucer.
- Top with some green onion, tofu strips and shrimps.
- Add about 1/3 cup of batter.
- Slide the mixture carefully into the hot oil.
- Fry until crisp and brown on both sides.
- Drain.
- Serve with a mixture of vinegar and crushed garlic for dipping seasoned with salt and pepper.
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Reviews
-
I'm Filipino so I know what an authentic ukoy tastes like. This was delicious. Very authentic. Just like my moms. you can use shredded carrots or sweet potato instead of papaya. But either way it'll taste good. Never put tofu in before so I left that out. -
These are delicious! I loved the papaya and shrimp combo, though I'll try it with sweet potatoes another time. I didn't have annatto water so I used a bit of turmeric for colour (no idea where to find annatto here.) I shallow-fried instead of deep-frying them, adding the toppings to the pan first and then pouring batter over them, which worked well. Thanks for sharing this, I'd never even heard of Ukoy before but I'm glad I have now! (Saw this in the Asian forum somewhere.) -
Yum! I'd been craving these since we ate them at a restaurant in the Philippines. I used sweet potato instead of the tofu and papaya, but stuck to the recipe's ingredients other than that. I did decrease the salt to 1 teaspoon. I tried the arrange- everything-on-a-saucer method at first (I'd seen them make these like that in the restaurant), but it didn't work so well for me. After that I just mixed all the ingredients together and put spoonfuls into the oil. I also found the batter needed about 1/4 cup more flour to hold together. Thank you for posting this recipe. It's lovely.
Tweaks
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Yum! I'd been craving these since we ate them at a restaurant in the Philippines. I used sweet potato instead of the tofu and papaya, but stuck to the recipe's ingredients other than that. I did decrease the salt to 1 teaspoon. I tried the arrange- everything-on-a-saucer method at first (I'd seen them make these like that in the restaurant), but it didn't work so well for me. After that I just mixed all the ingredients together and put spoonfuls into the oil. I also found the batter needed about 1/4 cup more flour to hold together. Thank you for posting this recipe. It's lovely.
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
