Ukoy is a Filipino shrimp fritter similar to cucur udang or ladle cake,which is served with a dip. The dip is made with vinegar and garlic but here I have substituted it with Lingam chilli sauce.

250g small shrimps,unpeeled ,feelers and outer shell of the head removed
1 cup bean sprouts
½ cup shredded carrot
½ cup shredded pumpkin
½ cup sliced onions
1/3 cup spring onions segments

1 cup corn flour
½ cup all purpose flour
½ cup rice flour
11/4 cup water
1 egg
1 tsp salt
11/2 tsp baking powder
11/2 tsp turmeric powder

Enough oil to deep fry the fritters

In a mixing bowl,combine the shrimp and vegetables.Set aside.
In another bowl,stir together the batter ingredients until smooth.Add the shrimp and vegetables mixture .Mix well.
Heat oil in a frying pan or wok over a medium flame.When the oil is hot,drop in a tablespoon or handful of batter.Fry until crispy on both sides.Drain on paper towels and serve with chilli sauce.

Note:I had large prawns, so I cut it into a few parts and mix it together in the mixture.

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