← Back to Search Results
frying Filipino
Ukoy

Photo by: Joseph De Leo
Comments: 0
 

Recipe

The ukoy is the most popular item on our menu. Rice flour gives the added crunch to these shrimp and vegetable fritters. As with many fried foods, some achara goes well here.

Yield: Makes about 12 fritters

Ingredients

  • ½ banana leaf, thawed if frozen

Batter:

  • ¾ cup rice flour
  • 1/3 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 large egg

Filling:

  • 1 cup julienned Napa cabbage
  • 1 cup julienned carrots
  • 1 cup snowpeas
  • 1 cup julienned leeks (white parts only)
  • 1 1/2 cups bean sprouts
  • 1 cup chopped peeled and deveined shrimp
  • 2 teaspoons fish sauce
  • 1/4 teaspoon freshly ground black pepper
  • 1-2 tablespoons all-purpose flour
  • Canola oil, for frying
  • Rice vinegar, with sliced garlic and chopped chiles to taste, for serving

Directions

1. Using a damp towel, wipe the banana leaf clean on both sides. Cut out 4-by-4-inch squares from the banana leaf. Set aside on a baking sheet. Brush one side lightly with oil.

2. To make the batter, sift the rice flour, all-purpose flour, baking powder, and salt in a large bowl. In a medium bowl, beat the egg with ¾ cup water, then stir this into the dry ingredients, to form a thick but smooth batter. Refrigerate the batter for 30 minutes to 1 hour.

3. Fill a deep saucepan or wok with 3 inches canola oil and warm over medium heat until the temperature is between 350°F and 365°F.

4. While the oil is heating, prepare the filling: Combine the Napa cabbage, carrots, snowpeas, leeks, bean sprouts, shrimp, fish sauce, and black pepper in a large bowl. Stir the batter and pour just enought into the filling to coat the ingredients. Sprinkle 1 to 2 tablespoons over the mixture and toss to firm it up if necessary (it should not be too wet).

5. Put about 1/3 cup of the filling on the oiled side of each banana leaf square. Place a square on a spider and lower it into the oil. Fry until the fritter is set (about 1 minute), lift from the oil, and remove the banana leaf. Continue frying for another minute until the fritter is lightly browned. Flip and brown the other side until crisp, 1½ to 2 minutes. Life out of the oil with the pider and place on a paper towel-lined baking sheet to drain. Repeat until all the filling is fried. Serve hot with the vinegar dipping sauce.


© 2006 Amelita Besa and Romeo Dorotan
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 fritter.

162kcal (8%)
32mg (3%)
8mg (14%)
105mcg RAE (4%)
120mg
18mg
3g
2g
1g
15g
25mg (8%)
170mg (7%)
1g (4%)
10g (15%)
1mg (5%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

lidias-italy Lidia's Italy
by Lidia Bastianich
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
cooking-for-friends Cooking for Friends
by Gordon Ramsay
raos-cookbook Rao's Cookbook
by Frank Pellegrino
in-the-kitchen-with-david In the Kitchen with David
by David Venable
amor-y-tacos Amor Y Tacos
by Deborah Schneider
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
mom-a-licious Mom-a-Licious
by Domenica Catelli
martin-yans-china Martin Yan's China
by Martin Yan
food-to-live-by Food to Live By
by Myra Goodman
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?