Kalabasang Ukoy (Squash and Shrimp Fritter)

It has been a month since my last recipe here at The CookMobile. Forgive me, faithful readers. Maintaining this site is a commitment I intend to keep but one I could not prioritize these past weeks. I’ve been a miserable heap on the floor for days, nursing a sore throat and a broken heart. But I am alright now, thank you for asking. How wondrous the resilience of the human soul! Given a few tears, a little time, it always heals.

Ukoy is a popular Filipino food item sold in restaurants, small food shops or peddled around by street vendors as merienda. These fritters, which I liken to the Chinese egg foo yung, are made with shrimp and a medley of grated or julienned vegetables, ranging from papaya, bean sprouts, squash, carrots, onions to cassava. The ingredients are pulled together by eggs and flour or cornstarch, deep-fried into crisp patties and served with a spicy vinegar dip. The recipe here will yield a pretty loose mixture so use a large spoon to form into shape and to slide into the hot oil for frying.

 

Makes 8 to 10 Servings

Ingredients

1/2 kalabasa (Japanese squash), seeded, grated with peel (around 3 to 4 cups grated)
8 to 16 medium-sized shrimp, head-on
1/2 red onion, peeled and finely sliced
1 to 2 carrots, peeled and grated (around 1 cup grated)
1/2 cup cornstarch
2 medium eggs, lightly beaten
1/8 tsp ground pepper
1/4 tsp salt
frying oil

Procedure

With scissors, trim tendrils of shrimp.

In a wide skillet, heat oil of about 1-inch deep until sizzling.

In a bowl, combine kalabasa, carrots, onions, cornstarch, egg, salt and pepper. Mix in shrimp.

Use a wide spoon to scoop mixture and to shape into patties, each patty with one or two pieces of shrimp. Using spoon, gently slide formed mixture into hot oil.

Fry patties until crisp and golden brown. Turn once to other side and continue to fry. Remove from heat and drain excess oil on paper towels. Serve with a spicy vinegar dip.

Spicy Vinegar Dip

1 cup white vinegar
3 to 4 cloves garlic, peeled and minced
1/2 onion, peeled and finely chopped
1/8 tsp freshly-ground pepper
1/4 tsp salt

Combine ingredients and allow flavors to marry for a few minutes before using as dip.

 

Truly Pinoy Recipes in The CookMobile Archive:

Sinigang na Baka (Beef Ribs in Tamarind Broth)

 

 

 

Pork Asado

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