Ukoi (Shrimp and Vegetable Fritters)
Sign in to rate this recipe.
The Tale of Ukoi (Shrimp and Vegetable Fritters)
These shrimp-and-vegetable fritters are thought to reflect Filipino and broader Southeast Asian influence on Palauan cuisine, carried through historic migration and trade links across the western Pacific. They remain a popular everyday Palauan snack food.
Ingredients
Scale:· 6 servings
- 500 g small shrimp, shelled and chopped
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 cup grated carrot
- 1/2 cup chopped scallions
- 1 small onion, finely chopped
- 1 egg
- 3/4 cup water
- 1 teaspoon baking powder
- Salt and pepper to taste
- Vegetable oil, for frying
Instructions
- 1Whisk together the flour, cornstarch, baking powder, salt, and pepper in a large bowl.
- 2Whisk the egg with the water, then pour into the dry ingredients and mix until you have a thick, smooth batter.
- 3Fold in the chopped shrimp, grated carrot, scallions, and onion until evenly distributed.
- 4Heat about 3 cm of oil in a heavy skillet or wok to 175C (350F).
- 5Drop spoonfuls of the batter into the hot oil, flattening slightly, and fry in batches to avoid crowding.
- 6Fry for 3-4 minutes per side until deep golden brown and cooked through.
- 7Drain on paper towels.
- 8Serve hot as a snack or side dish with a soy-vinegar dipping sauce.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.