Ukoy (Fried Shrimp and Vegetable Patties)

Demonstrated by: Executive Chef Almar Arcano of Hy's Steak House. 
Featured in Filipino Recipes on May 1, 1999.

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Ingredients:

Ukoy (Fried Shrimp and Vegetable Patties)

  • 1 1/2 lb shelled and cleaned shrimp
  • Salad oil for frying
  • 1 carrot, slivered
  • 1 pkg (12 oz) bean sprouts
  • 1 1/2 tablespoons minced garlic
  • 3/4 cup flour
  • 6 eggs, beaten
  • 2 tablespoons patis (clear fish sauce)
  • 1 cup vinegar
  • Salt and pepper to taste

Directions:

Drain shrimp well. Pour oil into a skillet to a depth of 1/2 inch; heat to 375°F. In a bowl, combine carrot, bean sprouts, shrimp, and 1 tablespoon of the garlic. Add flour, eggs, and patis; mix well. For each patty, place 1/2 cup of the mixture in hot oil and fry for 2 minutes, flattening patty while cooking. Turn and fry for 1 more minute or until golden brown; drain. Makes 6 servings.

To make sauce:
Combine vinegar and the remaining 1/2 tablespoon garlic; season with salt and pepper. Serve with Ukoy.

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