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Ukoy Recipe
Shrimp and Tofu Fritters 
Ukoy

This crunchy appetizer is great as an afternoon snack between meals (merienda), or as a cocktail snack in the evening with drinks (pulutan).


kusina ingredients
  • 12 fresh medium shrimp (about 8 oz/ 250 g), heads and legs discarded, shells left on
  • 2 cups (5 oz/150 g) bean sprouts, rinsed, shells and tails discarded
  • 1/2 small cake (31/2 oz/100 g) pressed tofu, drained and diced
  • 4 oz (125 g) ground chicken
  • 2 tablespoons fermented baby shrimp (bagoong alamang)
  • Oil for deep-frying
  • 1 portion Garlic Soy Vinegar Dip, to serve 
Batter
  • 2 eggs, beaten
  • 1 teaspoon baking powder
  • 1/4 cup (30 g) cornstarch
  • 3/4 cup (100 g) plain flour
  • 1 tablespoon Annatto Water (optional)
  • 1/2 cup (125 ml) water
  • 1/2 teaspoon freshly ground blackpepper

kusina instructions
1 Prepare the Garlic Soy Vinegar Dip and Annatto Water

2 Make the Batter by whisking the eggs, baking powder, cornstarch, flour, Annatto Water and water together in a bowl to form a smooth, thin batter. Season with the black pepper.

3 Heat the oil in a wok or saucepan. Add the shrimp, bean sprouts, tofu, chicken and fermented shrimp to the Batter and mix well. 

4 Ladle about 3 tablespoons of the mixture into the hot oil, ensuring that each portion contains 1 shrimp and bits of all the other ingredients. 

5 Fry for 3 minutes until the fritters are golden brown, then remove with a slotted spoon and drain on paper towels. 

6 Repeat until all the mixture is used up. Serve the fritters with small bowls of Garlic Soy Vinegar Dip on the side.

 
Makes 12 fritters 
Preparation time: 20 mins 
Cooking time: 15 mins


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