RCI-SN.002.0299.001
Ukoy
Shrimp, tofu and beansprout fritters served with vinegar and garlic dip.
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 1 cup
- 1½ tsp
- 1½ tsp
- ½ tsp
- atsuete water¼ cup
- shrimp broth (katas ng hipon)1½ cup
- 1 unit
- 2 cups
- 1 cup
- tokwa (tofu)2 pieces
- kilo small shrimps¼ unit
Method
1
Combine flour, cornstarch, baking powder, salt, and ground pepper in a large mixing bowl.
2
Pour atsuete water and shrimp broth into the dry mixture and stir until smooth, ensuring no lumps remain in the batter.
3
Add beaten egg to the batter and mix thoroughly to incorporate evenly.
4
Cut tokwa (tofu) into thin strips about ¼ inch thick, then cut strips into bite-sized pieces.
5
Fold bean sprouts, chopped onions, tofu pieces, and small shrimps into the batter gently to combine without breaking the vegetables.
2 minutes
6
Heat enough oil for deep-frying in a wide, heavy-bottomed pan or wok over medium-high heat until small bubbles appear around a wooden spoon.
5 minutes
7
Using a spoon or small ladle, drop spoonfuls of the batter carefully into the hot oil, forming small patties about 3-4 inches in diameter.
1 minutes
8
Fry the ukoy for 3-4 minutes on the first side until golden brown and crispy, then flip gently using a slotted spatula.
4 minutes
9
Fry for another 2-3 minutes on the second side until the other side is equally golden and crispy.
3 minutes
10
Transfer the cooked ukoy to a paper towel-lined plate to drain excess oil.
2 minutes
11
Serve warm with vinegar dipping sauce or liver sauce (patis with kalamansi), if desired.