Ukoy

Squash, Mung bean Sprout and Shrimps Fritters

Ukoy is a flavorful, yet simple Filipino appetizer. This can also be served as a snack or as a main dish with soy sauce and vinegar mixture as dipping sauce. Ukoy is also a popular street food in the Philippines together with fried fish balls, squid balls, banana and camote cues just to name some. The main ingredient in this dish are shrimps, usually small to medium size and includes shells and heads. In this recipe, I used large shrimps, I removed the shells and heads. (besides, my son wouldn't want those). In addition to removing the shells and heads, I also cut them in half by butterflying then deveining each one.  Another key ingredient in this dish are the vegetables. I used julienne squash and mung beans in this version. Sweet potatoes, cassava, green papaya, carrots can also be used. It's a matter of preference. 

 Ingredients:

• 1/3 of a whole Squash (julienne)
• 1/2 lb. Mung Beans
• 1/2 lb. Shrimps (washed, shells and heads removed, depending on the shrimp's size and your preference)
• 1/4 cup Green Onions (chopped)
• 1 large Onion (sliced)
• 1 Egg (beaten)
• 1/2 cup Water
• 1/2 cup Cornstarch 
• 1/2 cup All-Purpose Flour
• 1/2 tsp. Baking Powder (optional)
• 1 tsp. Garlic Powder
• Salt and Pepper to taste
• Canola Oil for frying
  

Spicy Dipping Sauce:

• 1 cup Vinegar
• 1/4 cup Soy Sauce
• 1 small Onion (chopped)
• 4 cloves Garlic (minced)
• 1/8 cup Green Onion (chopped)
• 1 tsp. Sugar
• Salt and Pepper
• 2-3 pcs. Hot Chili Pepper (chopped)

Let's Cook! 

1. In a medium bowl, combine all the ingredients for dipping sauce. Mix thoroughly. Set aside.
2. In a separate and larger bowl, combine all the dry ingredients (flour, cornstarch, baking powder, salt and pepper) Mix well.
3. Add water and egg. Use a wire whisk to  blend thoroughly to form a lump free batter.
   
4. Put in all the dry ingredients onto the batter concoction. 
   
5.  Mix well until all the ingredients are incorporated. 
   
6. Over medium heat, in a frying pan, preferably non-stick, heat oil enough to deep fry 2 fritters at the same time. 
7. While heating up the oil, prepare the first batch by scooping the vegetables and shrimps batter and place in a small saucer. (I used 2 saucers, ready and good for 2 fritters per batch).
8.  Gradually slide the batter mixture into the frying pan and fry until crispy and golden brown, turning each side. 
9. Place the cooked fritters in a rack to allow the excess oil to drip.
10. Best served hot with spicy vinegar and soy sauce dipping sauce on the side.
11. Share and enjoy!