Name: Philippines Beansprout and Prawn Fritters
Yield: makes 40-50 small ukoy to be served as canapés
Cuisine: Asia
Ingredients: 450 g/1 lb tofu, chopped then squeezed to get rid of excess water; vegetable oil, for frying (at least 600 ml/ 1 pt for deep-frying); 1–2 eggs, lightly beaten; 2 tsp ground coriander seeds; 3 carrots, grated then squeezed dry; 225 g/ 8 oz beansprouts, rinsed and patted dry with kitchen paper; 1 tsp salt; 2 tbsp rice powder; 2 tbsp cornflour; 2 tbsp chopped spring onions; 225 g/ 8 oz raw medium prawns, shelled and heads removed; 2 tsp baking powder; ½ tsp cayenne pepper; freshly ground black pepper

Preparation info

makes
40-50
small ukoy to be served as canapés

Difficulty
Medium

Appears in

New Wave Asian

By Sri Owen

Published 2002

About

This is a most delicious snack, based on one which in the Philippines is called ukoy and usually appears at tea time. However, I wanted my version to be served with pre-dinner drinks, so I’ve made it spicier than the original and replaced minced pork and whole prawns with chopped tofu, minced prawns and grated carrots. These fritters can be deep- or shallow-fried; if you are making a lot of them for a party, however, I recommend deep-frying in a fryer or a wo