Ukoy (Crispy Shrimp & Vegetable Fritters)

Ukoy is one of the most popular items on our menu which many customers try to cook at home. The most common problem I hear about when cooking ukoy at home is that the fritter always disintegrates when lowered into the hot oil. I tell them to anchor the batter on a banana leaf and it always works.

Ed. note: Besa shared this recipe with us as part of our Filipino Food episode.]

Ingredients

• 1/2 banana leaf, thawed if frozen

Batter:

• 3/4 cup rice flour

• 1/3 cup all-purpose flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 large egg

Filling:

• 1 cup julienned Napa cabbage

• 1 cup julienned carrots

• 1 cup julienned snowpeas

• 1 cup julienned leeks (white part 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 chilies to taste, for serving.

Memories of Philippine Kitchens by Amy Besa

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 3/4 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 enough to the filling to coat the ingredients. Sprinkle 1 - 2 tablespoons flour and toss the mixture 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 the banana leaf square. Place a square in a spider and lower it into the oil. Fry until the fritter is set  (about a minute) and remove the banana leaf. Continue frying for another minute until the fritter is lightly browned. Flip and brown the other side until crisp, 1 1/2 to 2 minutes. Lift out of the oil with the spider 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.