Ukoy (Filipino Shrimp Fritters) Recipe!

Ukoy (Filipino Shrimp Fritters) Recipe!

Ukoy is a Filipino version of shrimp fritters. Ukoy usually consists of baby or small shrimps with head and shell on and are mixed and fried until crisp perfection. The regular Ukoy is always peddled around in Philippines by street vendors as merienda or snacks but it can also be an appetizer or a main dish.

There are several variations of this dish. There are also other Ukoy variations wherein shrimps replaced by small fishes such as dilis or dulong. The most common ingredients that are mixed with shrimps are mung bean sprouts or togue and julienned squash.

This is my recipe version of Ukoy (Filipino Shrimp Fritters), Enjoy!

 

Ingredients:

1 cup small shrimps, cleaned and whiskers trimmed off

3/4 cup bean sprouts

1/2 cup sweet potato (Kamote in Filipino Dialect) thin strips

2 pcs. eggs, beaten

1 cup cornstarch

3/4 cup water

1 tsp. salt

1/2 tsp. ground black pepper

2-3 cups cooking oil

For the Dipping Sauce:

3-5 pcs. thai pepper or Filipino hot chili pepper “labuyo” – optional

1/4 cup vinegar

3 cloves garlic, chopped

1/8 tsp. ground pepper

1/2 tsp. salt

 

Directions:

Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.

Then add the shrimps, bean sprouts and sweet potato then blend well.

Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.

Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both
sides are brown.

Remove from the pan and drain on paper towels.

Serve with garlic vinegar sauce.

Serve while it’s freaking hot and crispy.

Share and Enjoy!

Ukoy (Filipino Shrimp Fritters) Recipe!
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ukoy (Filipino Shrimp Fritters) Recipe!
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
For the Dipping Sauce:
Servings:
Instructions
  1. Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.
  2. Then add the shrimps, bean sprouts and sweet potato then blend well.
  3. Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.
  4. Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both sides are brown.
  5. Remove from the pan and drain on paper towels.
  6. Serve with garlic vinegar sauce.
  7. Serve while it’s freaking hot and crispy.
  8. Share and Enjoy!
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Sampalok Candy (Tamarind Candy) Recipe!

Sampalok Candy (Tamarind Candy) Recipe!

Tamarind or Sampalok in Filipino dialect is widely used ingredient in South East Asian countries like Malaysia, Thailand, Singapore and including Philippines.  Mostly used for making soups and sauces. The sweet, sour and fruity taste gives a unique flavor in dishes like for example our famous Filipino signature dish “Sinigang”. This ingredient can also be used in drinks and sweets like.

This recipe is simple and very easy to prepare. It’s a simple concoction of tamarind and sugar rolled into balls. Today, I will give me my version of Sampalok Candy (Tamarind Candy) Recipe. Enjoy!

 

Ingredients:

1 cup tamarind pulp

400g sweet potato, boiled

1-2 tbsp. chilli flakes (optional)

3 cups sugar

2 cups water

1/4 tsp. salt or salt to taste

 

Directions:

Mix all ingredients together in a pan over medium heat except salt and cook until the mixture becomes thick and can hold its shape when formed into balls.

Set aside for a while to cool down the mixture.

In a plate, mix sugar and a little bit of salt.

And form the mixture into small balls and roll it into the sugar salt mixture.

Serve,

Share and Enjoy!

 

Sampalok Candy (Tamarind Candy) Recipe!
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Sampalok Candy (Tamarind Candy) Recipe!
Print Recipe
Ingredients
Servings:
Instructions
  1. Mix all ingredients together in a pan over medium heat except salt and cook until the mixture becomes thick and can hold its shape when formed into balls.
  2. Set aside for a while to cool down the mixture.
  3. In a plate, mix sugar and a little bit of salt.
  4. And form the mixture into small balls and roll it into the sugar salt mixture.
  5. Serve,
  6. Share and Enjoy!
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Lumpiang Sariwa (Fresh Spring Rolls) Recipe

Lumpiang Sariwa (Fresh Spring Rolls) Recipe

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Lumpiang Sariwa or Fresh Spring Rolls is an unfried version of the popular fried Lumpia.  Lumpiang Sariwa is traditionally called “fresh” not because it’s a raw but because it’s not fried like its counterpart the fried lumpia.  

In the Philippines Lumpiang Sariwa can be served as an appetizer, snack or dessert.  It is served during many occasions;  Christmas, New Year’s Eve, and specially During Fiesta Season.

Fresh Lumpia has three parts,  the filling, the wrapper, and the sauce. The filling usually has pieces of fried pork or shrimp but you could replace them with fried tofu or tempeh (deep fried fermented soy beans from Indonesia), and you can choose some of your favorite vegetables cut in small pieces. The wrapper is a simple thin crepe, and the sauce is a thick sweet-savory cream. Combined together, they make one delicious dish that is a party in your mouth.

This is my version for Lumpiang Sariwa or Fresh Spring Rolls. For Fried Lumpia recipe please click here! Enjoy!

 

Ingredients:

For the filling and garnish:

½ lb pork, thin sliced

1 cup shrimp, shelled and de-veined

1 pack  tofu, sliced in strips

2 cups sweet potato, cubed

1 ½ cup carrots, julienned

6 pcs. Lettuce leaves

2 cups baguio beans (string beans), chopped

1 lb cabbage, shredded

½ cup cilantro, chopped

2 tbsp. patis (fish sauce)

1 medium size onion, chopped

½ cup peanuts, crushed

3 tbsp garlic, minced

1 pc. pork cube, (pork stock )

½ cup water

For the wrapper:

1 cup all-purpose flour

1½ cups milk

2 eggs

½ tsp. salt

2 tbsp. cooking oil

For the sauce:

2 tbsp. corn starch, diluted in 4 tbsp. water

½ cup brown sugar

1 tbsp. soy sauce

1 tbsp. garlic, minced

½ pork cube

2 cups water

 Directions:

For the filling:

In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.

Add the pork and cook until color turns light brown.

Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.

Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.

Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.

Add the fish sauce and mix then set aside.

For the Wrapper: 

Crack the eggs in a mixing bowl, beat and add the milk while beating.

Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.

Spray oil or grease butter in a pan over medium heat.

Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.

Cook until the top part of the mixture is dry “about 2 minutes”.

Remove the cooked mixture and place in a flat plate using a spatula then set aside.

For the sauce:

Pouring water in a sauce pan and bring to a boil.

Add the brown sugar and pork cubes.

Add  salt to taste and soy sauce then mix well.

Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.

Final Direction:

Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.

Spoon the filling and place in the middle of the wrapper over the lettuce leaf.

Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.

Pour the sauce at the top of  your fresh lumpia and garnish with minced garlic and crushed peanuts.

Serve at its freshness,

 

Share and Enjoy!!!

Lumpiang Sariwa (Fresh Spring Rolls) Recipe
Print Recipe
Lumpiang Sariwa (Fresh Spring Rolls) Recipe
Print Recipe
Ingredients
Servings:
Instructions
  1. For the filling:
  2. In a pan over medium heat, pour-in the cooking oil. Sauté the garlic and onions.
  3. Add the pork and cook until color turns light brown.
  4. Add the pork cube and add ½ cup water then simmer for about 30 – 40 minutes or until pork is tender.
  5. Add the sweet potatoes and cook for 5 minutes or until potatoes are soft then add the shrimps. Then add the tofu and cook for a few minutes.
  6. Add the carrots, cilantro, and string beans then mix with the other ingredients then add the cabbage and cook for 5 minutes.
  7. Add the fish sauce and mix then set aside.
  8. For the Wrapper:
  9. Crack the eggs in a mixing bowl, beat and add the milk while beating.
  10. Add salt and all-purpose flour then mix well, add the vegetable oil and mix well again.
  11. Spray oil or grease butter in a pan over medium heat.
  12. Pour-in the mixture for about half a cup and tilt the pan to distribute the liquid evenly.
  13. Cook until the top part of the mixture is dry “about 2 minutes”.
  14. Remove the cooked mixture and place in a flat plate using a spatula then set aside.
  15. For the sauce:
  16. Pouring water in a sauce pan and bring to a boil.
  17. Add the brown sugar and pork cubes.
  18. Add salt to taste and soy sauce then mix well.
  19. Dilute the cornstarch in water and pour in the saucepan then cook until the sauce becomes thick then set aside.
  20. Final Direction:
  21. Place the wrapper in a plate or in a clean flat surface, then place a lettuce leaf in the middle top part of the wrapper.
  22. Spoon the filling and place in the middle of the wrapper over the lettuce leaf.
  23. Close the wrapper by folding the lower part first then roll the sides until the filling is sealed.
  24. Pour the sauce at the top of your fresh lumpia and garnish with minced garlic and crushed peanuts.
  25. Serve at its freshness,
  26. Share and Enjoy!!!
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