The Ukoy recipe shown here is made from mongo sprout(togue) and shrimps.
Sometimes called Okoy, it is the Filipino shrimp fritter.
It is a fried and battered mix of shrimp and vegetable, either mongo sprout(togue) or squash(kalabasa).
This particular recipe is made with togue since I am not a fan of sweet squash fritter, but that's just a preference.
Traditionally, shrimps are not shelled and heads are left intact as they are fried to a crisp.
But if you are unable to fry the shells crispy or bothered by swallowing them, I suggest you remove them before adding the shrimps to the batter.
You could pound the shells, add a little water to make shrimp juice and mix that with the batter for extra shrimp flavor.
I also like my shrimp fritter with carrots that's cut into strips or julienned.
I try to sneak in carrots in any dish, as long as it will not affect the taste.
Anyway, a little carrot won't make the batter sweet.
Other Asian cultures, like the Thais and Malays, have their own version of the shrimp fritters.
They're also street food and fried crispy.
So how can you tell if it's a Filipino shrimp fritter?
It's the dip that comes with it. Ours is almost always served and eaten with a vinegar, garlic and soy dipping sauce. Yum!!!
YOUR UKOY RECIPE SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 15 minutes
COOKING TIME : 20 minutes
1 Mix all the ingredients together except the cooking oil.
2 Heat up a some oil in a pan.
3 Using a 1/2 measuring cup, scoop the batter onto the hot pan, and flatten with a spatula.
4 Pan fry for 3-4 minutes per side or until golden brown.
5 Depending on the size of the pan, you could cook from 2 to 3 at a time.
6 Serve with a vinegar dipping sauce on the side.
BENG'S UKOY RECIPE TIPS