Ukoy (Filipino-style Shrimp Fritters)
Ukoy (Filipino-style Shrimp Fritters)
Makes 24 fritters
¼ c. white vinegar
1 garlic clove crushed
1/8 tsp. white pepper
Canola or vegetable oil for frying
¼ cup flour
¼ cup cornstarch
½ tsp. salt
1 tsp. baking powder
Generous pinch of white pepper
1 egg, beaten
3 Tbs. water
½ lb. medium peeled and deveined shrimp, chopped to ½†pieces
3 cups grated squash (approx. 2 medium zucchini) or bean sprouts
3 green onions, chopped fine
Directions
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Combine vinegar, garlic and 1/8 tsp. white pepper. Set mixture aside.
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In a deep skillet or sauce pan, prepare hot oil (minimum 2†deep) to 350 deg. F.
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In a medium bowl, combine flour, cornstarch, salt, baking powder and white pepper. Add beaten egg. Mix until smooth. Add enough water for a thick pancake batter consistency.
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Fold in shrimp, squash and green onion.
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Pour a heaping Tbs. of batter in the hot oil. Fry until light brown and crispy.
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Drain on a paper towel. Repeat with remaining batter. Serve fritters on a platter. Just before serving, sprinkle with vinegar sauce.
Recipe courtesy of Christina Dimacali of Clean Your Plate, Philadelphia
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