These small fried shrimp pancakes calle Ukoy that popular in the Philippines. Many eat them as a mid day snack(meryenda) purchased from one of the street hawkers peddeling this snack. I got to know these while growing up in Norway this is something my mum made quite often and served with a spicy vinegar dip. I did not aquire a taste for them until reacently. But I remember my mum loving these snacks, I did love the fried crispy fried batter though.
Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue).
The secret to a good Ukoy is its texture.
Start by making the dip so that the flavors sets.
4 cloves minced garlic
1/2 medium red onion, finely chopped
2 tablespoons sugar
150 mlrice vinegar
0.5 cups water
1 / 4-1 / 2 teaspoon salt
1/3 teaspoon chopped chili or desired amount.
Chopped chives for color
1/2 lb tiny shrimps
1 1/2 cups mung bean sprouts (togue)
1 finely chopped onions
4 stalks chopped scallions
3/4 cup cornstarch
1 1/4 cups ice cold water
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon baking powder
Cooking oil for frying
Combine water and egg in a bowl, whisk lightly and add cornstarch, flour, baking powder, salt, and ground black pepper and keep stiring until you have a smooth mixture.
Add the shrimps, mung bean sprouts, chopped onions and scallions, give the mixture a quick stir.
Heat the oil in a frying pan a frying pan on medium to high heat.
When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.
Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary, depending on the size of your fritters
When done remove the ukoy from the pan and place them on paper towel to drain.
Enjoy the shrimp fritters with the spiced vinegar.