Ukoy

Name: Ukoy
Yield: Makes About 12 Fritters
Cuisine: Philippines
Ingredients: ¼ teaspoon salt 1 large egg; ½ teaspoon baking powder; Rice vinegar with sliced garlic and chopped chiles to taste, for serving; 1 cup julienned carrots; ⅓ cup all-purpose flour; 1 cup julienned snowpeas; 1 cup julienned leeks (white parts only); 1 cup chopped peeled and deveined shrimp; 1½ cups bean sprouts; ¼ teaspoon freshly ground black pepper; 1-2 tablespoons all-purpose flour; ¾ cup rice flour; 2 teaspoons fish sauce; ½ banana leaf, thawed if frozen; 1 cup julienned Napa cabbage; Canola oil, for frying

Preparation info

Makes About
12
Fritters

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

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.

Ingredients

½ banana leaf, thawed if frozen

Asia
Philippines
Fish course
Pescatarian
South East Asia

Method

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