How To Make Ukoy? Here are the Process & Ingredients
HOW TO MAKE UKOY – You can check here a guide on the ingredients and the process in making Filipino shrimp fritters.
Are you one of the people who love eating Filipino foods? Undeniably, while there are a lot of dishes, desserts, appetizers, and other food varities out there, many Filipino foods really taste different that your taste buds will look for them from time to time. One of these is Ukoy.
Many Filipinos love to eat Ukoy. Aside from the Filipino-style Beef Steak, it is another favorite of countless people as a snack while others love it as appetizers. It is a Filipino version of the Shrimp Fitters featuring small shrimps mixed in rice batter.
You might have already checked the Filipino beef steak or the Bistek recipe and it is time to check the Ukoy recipe. You have it below and get ready to prepare the version that will sweep your loved ones off their feet.
The first part of the Ukoy recipe is the list of ingredients. Here are the ingredients that can yield up to 24 servings of the Filipino shrimp fritters:
- 390 grams small shrimps
- 90 grams flour
- 810 grams grated sweet potatoes
- 390 grams cornstarch
- 0.75 teaspoon ground black pepper
- 3 teaspoon annatto/achuete powder
- 750 ml water
- cooking oil for frying
- spiced vinegar for dipping
In cooking the Filipino shrimp fritters, it may take up to 25 minutes. Here are the steps on how to cook Ukoy:
Step 1
Mix flour, salt, cornstarch, and ground pepper in a mixing bowl. Add water and whisk together. Make sure that the ingredients are well-blended and results to a smooth texture.
Step 2
Add the annatto/achuete powder to the mixture. Mix it well to make sure that the color is evenly distributed.
Step 3
Add one (1) cup of shrimps and grated sweet potato. Do light stirring to distribute the shrimp and the potato in the mixture.
Step 4
Heat oil in a frying pan over medium-high heat. Put two (2) to three (3) tablespoons of the mixture on a smaller saucer. Add some shrimps on tip. Gently tilt the saucer on top of the pan to slide the mixture into the hot oil. Cook your Ukoy for around three (3) to four (4) minutes on each side until the color is golden brown.
Step 5
Line some paper towel on a serving plate. Transfer the deep-fried Ukoy in the plate so the paper towel will absorb the excess oil.
Step 6
Serve your delicious Ukoy. It is best eaten while it is hot and dipped in spiced vinegar.