Ukoy

Name: Ukoy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1/4 cup cane vinegar; 4 garlic cloves, minced; 1/2 cup cornstarch; 1/2 cup rice flour; 1 tsp salt; 1 egg, beaten; 1/2 cup ice water; 2 cups sweet potato, julienned; 1 cup mung bean sprouts, rinsed; 4 green onions, chopped; 1/2 lb small shrimp, rinsed; 1 cup vegetable oil

Crispy fritters filled with tender sweet potatoes, bean sprouts, and whole small shrimp, served with a tangy garlic vinegar dip.

35 minMediumServes 4280 cal/serving

FilipinoAppetizerStovetopPescatarianGluten-FreeDairy-FreeNut-FreePork-Free

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Ingredients

1/4 cup cane vinegar
4 garlic cloves, minced
1/2 cup cornstarch
1/2 cup rice flour
1 tsp salt
1 egg, beaten
1/2 cup ice water
2 cups sweet potato, julienned
1 cup mung bean sprouts, rinsed
4 green onions, chopped
1/2 lb small shrimp, rinsed
1 cup vegetable oil

Instructions

1

Mix 1/4 cup cane vinegar and 4 minced garlic cloves in a small bowl to prepare the dipping sauce, then set aside.
2

In a large bowl, whisk together 1/2 cup cornstarch, 1/2 cup rice flour, 1 tsp salt, 1 beaten egg, and 1/2 cup ice water until a smooth batter forms.
3

Fold 2 cups julienned sweet potato, 1 cup rinsed mung bean sprouts, 4 chopped green onions, and 1/2 lb rinsed small shrimp into the batter until well coated.
4

Heat 1 cup vegetable oil in a deep skillet over medium-high heat until hot.
5

Ladle portions of the batter mixture into the hot oil and fry for 3 to 4 minutes per side until golden and crispy.
6

Drain on paper towels and serve warm with the vinegar sauce.

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Questions

What should Ukoy look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until golden and crispy.

Why fold instead of stir in Ukoy?

Step 3 reads: "Fold 2 cups julienned sweet potato, 1 cup rinsed mung bean sprouts, 4 chopped green onions, and 1/2 lb rinsed small shrimp into the batter until well coated." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

Can I use frozen shrimp instead of shrimp in Ukoy?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Ukoy uses 1/2 lb small shrimp, rinsed.

Is Ukoy gluten-free?

Yes. As written, nothing in the ingredient list for Ukoy is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the cornstarch.

How many calories are in Ukoy?

One serving (the recipe makes 4) is about 280 calories, with 14 g protein, 32 g carbohydrate and 11 g fat, plus 3 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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