Elite Recipes: Chef Tatung Revisits Pinoy Classics
Ukoy
Servings 6 people
Ingredients
Batter:
- 1 cup MAYA All-Purpose Flour
- 2 tablespoons MAYA Cornstarch
- 1 teaspoon baking powder
- dash of pepper
- ¼ cup ice cold water
- 2 tablespoons fish sauce
- 2 tablespoons annatto oil
Vegetables:
- ½ cup squash, cut into thin strips
- ½ cup camote, cut into thin strips
- 1 cup bean sprouts
- 1 red onion sliced thinly
- 1 bunch spring onions cut into inch-long pieces
- 1 cup small fresh shrimp, whiskers trimmed, washed and drained
Instructions
Prep:
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Mix all dry ingredients in a bowl.
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Add the water and fish sauce.
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Mix the annatto oil well into the batter.
Main:
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Heat 1-inch deep oil for frying in a deep heavy-bottomed frying pan.
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Mix in all vegetables into the batter.
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Drop batter by spoonful in hot oil allowing 1 or 2 shrimps and fine onion slices per ukoy.
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Fry until golden brown.
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Serve hot with vinegar and garlic dip.