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Ukoy

Flavors.of.Asia's picture
Ingredients
  Shrimp in the shell 10 Medium
  Water 1 1⁄4 Cup (20 tbs)
  All purpose flour 1 Cup (16 tbs)
  Cornstarch 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Egg 1 Large, beaten
  Sweet potatoes 2 , peeled
  Scallions 4 , chopped
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
For dipping sauce
  Garlic 2 Clove (10 gm), crushed
  Cider vinegar 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

First make the dipping sauce.
Stir the garlic and salt into the vinegar until all the ingredients are thoroughly combined.
Set aside.
Put the shrimps and water into a small saucepan and bring to the boil.
Cook for about 5 minutes, or until the shrimps are cooked through.
Remove from the heat and transfer the shrimps to a plate.
Strain the cooking liquid and reserve it.
Remove the shells and veins from the shrimps.
Put the flour, cornflour (cornstarch) and salt into a mixing bowl.
Gradually beat in the egg, then the reserved shrimp liquid until the mixture resembles a slightly thick pancake batter.
Grate the sweet potatoes into the mixture, then stir until it is completely blended.
Beat in the spring onions (scallions) and seasoning to taste.
Fill a large deep-frying pan about one-third full with oil and heat until it is hot.
Carefully slide about a heaped tablespoonful of the batter mixture into the oil and arrange a shrimp in the centre.
Cook the cakes in this way, two or three at a time, pressing down lightly on them with a slotted spoon and spooning oil over occasionally.
Cook for about 3 minutes, then carefully turn over and cook for a further 3 minutes, or until the cakes are crisp and golden brown.
Remove from the oil and drain on kitchen towels.

Recipe Summary

Cuisine: 
Asian
Course: 
Snack
Method: 
Fried
Ingredient: 
Shrimp

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