Ukoy

Ukoy Recipe - A Delicious Filipino Shrimp Fritter

Region / culture: Philippines | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Ukoy is a popular Filipino snack or appetizer made of shrimp fritters. It is a crispy and savory dish that is perfect for any occasion.

History

Ukoy has been a traditional Filipino dish for many years. It is believed to have originated in the Philippines, where it is commonly served as street food or as a side dish in family gatherings.

Ingredients

1 cup of flour
1 cup of cornstarch
1.5 tsp of baking powder
1.5 tsp of salt
0.5 tsp of ground pepper
0.25 cup of atsuete water
1.5 cup of shrimp broth
1 beaten egg
2 cups of bean sprouts
1 cup of chopped onions
2 pieces of tokwa (tofu)
0.25 kg of small shrimps

How to prepare

Strain the flour, cornstarch, baking powder, salt, and pepper. Add the annatto water, shrimp paste, and egg. Mix well.
In a small plate, place mung bean sprouts, chopped onions, tofu, and shrimp.
Measure 0.33 cup of the mixed batter and pour it into the plate.
Heat cooking oil in a pan. Pour the contents of the plate into the heated oil. Fry until crispy and golden brown.
Prepare vinegar with crushed garlic, salt, and pepper as a sauce for your delicious shrimp fritters.

Variations

You can add other vegetables such as sweet potatoes or carrots to the Ukoy batter for added flavor and texture.

Cooking Tips & Tricks

Make sure to mix the batter well to achieve a crispy texture.

- Use fresh shrimp for the best flavor.

- Fry the Ukoy in hot oil to ensure that it cooks evenly and becomes crispy.

Serving Suggestions

Ukoy is best served hot with a side of vinegar dipping sauce.

Cooking Techniques

Frying is the traditional cooking technique for Ukoy to achieve a crispy texture.

Ingredient Substitutions

You can substitute shrimp with other seafood such as squid or fish for a different variation of Ukoy.

Make Ahead Tips

You can prepare the Ukoy batter ahead of time and fry it just before serving for a quick and easy snack.

Presentation Ideas

Serve Ukoy on a platter with a garnish of fresh herbs for a beautiful presentation.

Pairing Recommendations

Ukoy pairs well with a cold beer or a refreshing glass of iced tea.

Storage and Reheating Instructions

Ukoy is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator. Reheat in the oven or toaster oven to maintain crispiness.

Nutrition Information

Calories per serving

Each serving of Ukoy contains approximately 250 calories.

Carbohydrates

Each serving of Ukoy contains approximately 25 grams of carbohydrates.

Fats

Each serving of Ukoy contains approximately 10 grams of fats.

Proteins

Each serving of Ukoy contains approximately 15 grams of proteins.

Vitamins and minerals

Ukoy is a good source of Vitamin C, Iron, and Calcium.

Alergens

Ukoy contains shrimp, which may be an allergen for some individuals.

Summary

Ukoy is a delicious and crispy snack that is rich in proteins and essential vitamins and minerals.

Summary

Ukoy is a delicious and crispy Filipino snack made of shrimp fritters. It is a popular dish that is perfect for any occasion and is sure to be a hit with your family and friends.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Ukoy. It was a warm summer day, and I was visiting my dear friend Maria in her quaint little kitchen. Maria was a fantastic cook, and I always loved watching her prepare delicious Filipino dishes.

On this particular day, Maria was making Ukoy, a traditional Filipino shrimp and vegetable fritter. As I watched her mix the shrimp, sweet potato, and bean sprouts in a light batter, I was mesmerized by the simplicity and beauty of the dish. The crispy fritters sizzling in the hot oil filled the kitchen with a mouth-watering aroma that made my stomach rumble in anticipation.

I begged Maria to teach me how to make Ukoy, and she graciously agreed. She showed me step by step how to prepare the batter, mix in the ingredients, and fry the fritters until golden brown and crispy. As I bit into my first Ukoy, I was transported to a place of pure bliss. The combination of the crunchy texture and the savory flavors of the shrimp and vegetables was a revelation.

From that day on, Ukoy became a staple in my cooking repertoire. I made it for family gatherings, potlucks, and special occasions. Every time I served Ukoy, it brought smiles to the faces of my loved ones and filled our hearts with warmth and joy.

As the years went by, I learned to customize the recipe to suit my taste. Sometimes I would add a dash of fish sauce for extra umami flavor, or sprinkle some chili flakes for a spicy kick. I experimented with different vegetables like squash, carrots, and green beans, but the classic combination of shrimp, sweet potato, and bean sprouts remained my favorite.

I also discovered that Ukoy was a versatile dish that could be enjoyed on its own as a snack or appetizer, or served with steamed rice and a dipping sauce for a satisfying meal. The crispy fritters paired perfectly with a tangy vinegar dipping sauce, or a sweet and spicy banana ketchup.

Over the years, I learned to make Ukoy my own, infusing it with my love and passion for cooking. I shared the recipe with friends and family, passing down the tradition from one generation to the next. Each time I made Ukoy, I felt a connection to my roots and a sense of pride in preserving a piece of my heritage.

As I sit here in my kitchen, surrounded by the comforting smells of frying fritters and the memories of days gone by, I am filled with gratitude for the gift of Ukoy. It is more than just a recipe to me; it is a piece of my identity, a link to my past, and a source of joy and nourishment for all who taste it.

And so, I will continue to make Ukoy with love and dedication, sharing it with others and keeping the tradition alive for generations to come. For Ukoy is not just a dish; it is a story, a memory, and a part of who I am.