rice cake confessional

adventures in eating

ukoy ukoy

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This post goes out to MG. She ordered ukoy from Goldilocks a few weeks ago and ended up with something down right yucky littered with itty bitty baby shrimpies (aka hibi). My mom makes awesome ukoy. Golden brown and delicious.

What you’re gonna need (measurements are approximate):

  • 2 large potatoes, peeled
  • 2 medium carrots, julienned
  • 1 large onion, cut into rings and then cut in half
  • 2/3 cup of flour (feel free to add more to get the right consistency, keep the same proportions of flour to cornstarch)
  • 1/3 cup of cornstarch
  • 1 tsp of salt
  • 3 stalks of green onion
  • 1 1/2 lbs of shrimp, peeled, deveined, sliced in half (lengthwise)
  • 1/4 cup of water
  • fresh cracked black pepper

1. Grate the potatoes into a large bowl.
ukoy1.jpg

2. Julienne the carrots and green onion. Add onions.

ukoy2.jpg

3. Add shrimp, flour, and cornstarch.

ukoy3.jpg

4. Add the water and MIX like crazy. Add salt & pepper.
ukoy4.jpg

5. You should end up with a thick, potato-heavy, batter.

ukoy5.jpg

6. Heat about an inch of oil in a large pan.

7. Form small patties about the size of a little sauce plate (approx 6″ in diameter).

8. Slide the patties into the hot oil. No worries if they aren’t perfect circles.

ukoy6.jpg

9. Drain on paper towels. Serve with a dipping sauce of 2:1 parts vinegar to soy sauce, cracked black pepper, and mashed up garlic.

ukoy7.jpg

10. Enjoy with steamed rice.

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Written by joann

August 28, 2007 at 8:24 pm

Posted in filipino, mom's kitchen, recipes

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