Ukoy is a Filipino version of Shrimp Fritters. It is usually eaten as a Filipino appetizer or snacks but my family have it breakfast, lunch and dinner. Made mostly with Shrimps and mixed with simple batter to bind the ingredients. Ukoy will be a perfect meal for you to try. I know it can be intimidating to make due to the baby shrimps, but try it once dip in homemade sauce and it willsatisfy your curiosity
Man the smell of this meal is so good. And the taste is even better.
WHAT TO EXPECT WHEN EATING UKOY:
When you eat this Ukoy, expect crunch due to the shrimp shells, but they are so soft, they just slide through your tongue.
UKOY COOKING PROCESS:
Since we are not in PI, you will find it challenging to find Krill, but if you happened to be in an Asian store, look for Krill in the frozen section. They are pre packed and cost about just $3.00. Asian store seldom carry them, so if you find them, get a ton.
There are several ways to make Ukoy and various ways for the ingredients. You can add togue, sweet potato, or just about anything you fancy about, but in this Ukoy recipe, let’s use my mom’s recipe, so we ‘ll use least amount of ingredients here : Krill, onion and garlic powder, eggs, salt and most, cornstarch to bind the ingredients together.
I made a mistake of clumping a huge batch and the ingredients splattered all over the oil. So don’t do that.
- 12 OZ Krill
- 4 Eggs beaten
- 4 tablespoons cornstarch (to bind the ingredients
- 1 teaspoons salt
- 1 tablespoons Garlic Powder
- 1 tablespoons Onion Powder
- 4 cloves garlic finely chopped
- 2 stalks green onion chopped
- 4 tablespoons cooking oil add more if needed
- Mix all of the ingredients in a medium sized bowl.
- Turn on heat on medium .Heat cooking oil in a frying pan and fry 1/4 cup of krill mixture in the oil. Flatten mixture and fry until brown on each side. About 5 minutes on each side.