How To Cook Ukoy Shrimp

When the oil is hot enough scoop about 2 to 3 tablespoons of the mixture and quickly but cautiously drop it in hot oil. Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. In a frying pan heat oil just enough to deep fry 2 fritters at a time.

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Using a ladle slowly drizzle the mixture onto the pan until it forms a round disk.

How to cook ukoy shrimp. Remove from heat and drain on a wire rack set over a baking sheet. In a bowl combine flour cornstarch salt pepper egg and water. Place and press one large shrimp in the middle of mixture.

Scoop about 2 to 3 tablespoons of mixture flatten and distribute evenly by pressing mixture with kitchen utensil. Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute. Repeat process until you finish cooking the shrimp batter.

In a bowl combine flour cornstarch salt and ground pepper. On a large spoon place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top. In a deep frying pan heat cooking oil.

Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute. Stir in annatto achuete powder to the mixture and mix well until color is evenly distributed. Once cooked drain each ukoy fritters on a paper towel to get rid excess oil.

Once cooked drain each ukoy fritters on a paper towel to get rid excess oil. In a frying pan heat oil just enough to deep fry two okoy fritters at a time. Cook each side for 3 to 5 minutes or until golden brown and crispy.

Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Too high and the ukoy will burn before sufficiently cooked through too low and they will absorb more grease. Leave about 2 inches of space between the fritters as they will be flattened with a spatula to ensure even cooking.