Elite Recipes: Chef Tatung Revisits Pinoy Classics
Ukoy
Batter:
- 1 cup MAYA All-Purpose Flour
- 2 tablespoons MAYA Cornstarch
- 1 teaspoon baking powder
- dash of pepper
- ¼ cup ice cold water
- 2 tablespoons fish sauce
- 2 tablespoons annatto oil
Vegetables:
- ½ cup squash, (cut into thin strips )
- ½ cup camote, (cut into thin strips )
- 1 cup bean sprouts
- 1 red onion (sliced thinly )
- 1 bunch spring onions (cut into inch-long pieces )
- 1 cup small fresh shrimp, (whiskers trimmed, washed and drained )
Prep:
- Mix all dry ingredients in a bowl.
- Add the water and fish sauce.
- Mix the annatto oil well into the batter.
Main:
- Heat 1-inch deep oil for frying in a deep heavy-bottomed frying pan.
- Mix in all vegetables into the batter.
- Drop batter by spoonful in hot oil allowing 1 or 2 shrimps and fine onion slices per ukoy.
- Fry until golden brown.
- Serve hot with vinegar and garlic dip.
