Aug 8, 2017 | Appetizers, Main Course, Recipes, Seafood
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!
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10 minutes |
20 minutes |
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10 minutes |
20 minutes |
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Ukoy (Filipino Shrimp Fritters) Recipe!
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Cook Time |
Passive Time |
|
10 minutes |
20 minutes |
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Cook Time |
Passive Time |
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10 minutes |
20 minutes |
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Instructions
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.
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Jun 28, 2016 | Desserts, Recipes, Snacks
Pancit Palabok is a Filipino noodle dish or snack with a Chinese origin. It is often served for meriendas or snacks.
The word Pancit is derived from the Chinese term “pian i sit” which means convenient food. The Tagalog word Palabok means “spiced” referring to the orange color of the dish which it gets from annato seeds. It has a toppings of fried garlic, chopped green onions, cut wedges of hard-boiled eggs, cubed tokwa (beancurd or tofu), pork and cooked prawns, flaked tinapa (smoke fish), pieces of chicharon (pork crackling or rind), and a little squeeze of calamansi (lemon juice) all over.
Last Month I ate at Jollibee a very popular Filipino fast food joint. I ordered Pancit Palabok, it tasted so good! I thought why not make some at home with my own recipe. My recipe is yummier! I’m sure you gonna love this.
You can pair it with our homemade healthy drink Lemon Grass Ginger Iced Tea.
If you’re looking for more merienda recipes check out our Merienda Series including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging and Banana Que – Fried Banana Skewers!
Ingredients:
1/2 pound shrimps, peeled, de-veined, and cooked
2-4 pcs. tinapa or salted smoked fish, cooked, deboned and flaked
8 oz rice noodles or bihon
2-4 pcs. eggs, boiled, peeled and cut in wedges
1/4 pound ground pork
2-3 tbsp. achuete (annato) seeds
2-4 stalks green onions, finely sliced
3 tbsp. cornstarch, dissolved in 1/4 cup water
4-6 cloves garlic, minced and fried
4-6 cups water
2-3 tbsp. fish sauce or patis
1/2 tsp. ground pepper
1/4 cup cooking oil
1-2 tbsp. crushed pork crackling or rind (chicharon)
1 tbsp. salt to taste
Direction:
Boil water and put the noodles, let it boil for 2-3 minutes or until the noodles are soft but not soggy then drain the noodles and set aside.
Heat oil in a pan, steep the achuete (annato) seeds to extract the color. Strain, and leave 2 tbsp. oil on the pan.
Using the oil, fry the ground pork and add 1 tbsp. fish sauce until golden brown then set aside.
Boil the shrimp shells on water for 3-4 minutes using another pan, don’t overcook the shrimp just half cook. strain and dispose of the shells.
Thicken with the cornstarch mixture and add the remaining achuete oil.
Stir in 2 tbsp. tinapa flakes, season it with ground pepper.
Assemble on a plate the:
-Noodles
-Sauce
-Tinapa Flakes
-Shrimp
-Ground Meat
-Fried Garlic
-Boiled Egg
-Green Onion
-Ground Pork Crackling (Chicharon)
Serve,
Share and Enjoy!!!
Instructions
Boil water and put the noodles, let it boil for 2-3 minutes or until the noodles are soft but not soggy then drain the noodles and set aside.
Heat oil in a pan, steep the achuete seeds to extract the color. Strain, and leave 2 tbsp. oil on the pan.
Using the oil, fry the ground pork and add 1 tbsp. fish sauce until golden brown then set aside.
Boil the shrimp shells on water for 3-4 minutes using another pan, don’t overcook the shrimp just half cook. strain and dispose the shells.
Thicken with the cornstarch mixture and add the remaining achuete oil.
Stir in 2 tbsp. tinapa flakes, season it with ground pepper.
Assemble on a plate the:
-Noodles
-Sauce
-Tinapa Flakes
-Shrimp
-Ground Meat
-Fried Garlic
-Boiled Egg
-Green Onion
-Ground Pork Crackling (Chicharon)
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