Ukoy is the Filipino version of tempura fritter composed of carrots, bean sprouts, green onion, squash and shrimps. Different versions depending on the region are used such as sweet potatoes, green beans and white onions but the dip remains the same. Here is my version:
Ingredients
1/4 Squash
1 sweet potato
2-3 Onion stalks
1 Carrot
1 cup Bean sprouts
1/4 kg small Shrimp
1 tblspn corn starch
3 tblpns flour
1 tspn baking soda
salt & pepper
2 cups cooking oil
Recipe:
Cut all the vegetables to 2-3 inch matchstick slices and place in a bowl. Peel the shrimps, boil for a minute, and mix with the other ingredients.
In another bowl, mix the corn starch, flour, baking soda, a pinch of salt and pepper and pour cold water to a consistency that of a pancake mix. Then combine the vegetables with the mixture.
In a fryer, heat up the oil to 360 degrees. Using your hands, scoop up the vegetable mixture and form a burger-like patty and fry until golden brown and place on a strainer. Before putting another patty, make sure to get rid of excess fritters. Finish the fritters by baking them in the oven for 6-8 minutes to keep them crispy. Serve with a vinegar and hot pepper dip.
