Ukoy (Filipino Shrimp and Vegetable Fritters)

• 분량: 8 servings
• 활동 시간: 15 minutes
• 총 시간: 55 minutes

재료

For the Dipping Sauce:

1/2 cup (120ml) cane vinegar

2 teaspoons (10ml) fish sauce

2 medium garlic cloves, minced

1 bird’s eye chile, stemmed and thinly sliced

For the Ukoy Fritters:

8 large shrimp (about 4 ounces; 115g), peeled and deveined

2 teaspoons (10ml) fish sauce

2 teaspoons (10ml) soy sauce

6 ounces (about 2 cups; 170g) mung bean sprouts

4 small carrots (about 8 ounces; 225g), peeled and cut into 2 1/2-inch-long by 1/4-inch-thick matchsticks

1 small sweet potato (about 8 ounces; 225g), peeled and cut into 2 1/2-inch-long by 1/4-inch-thick matchsticks

9 fluid ounces (265ml) ice-cold water

6 ounces (1 cup; 170g) white rice flour

1 teaspoon (4g) Diamond Crystal kosher salt plus more for seasoning; for table salt, use half as much by volume

5 cups (1.2L) vegetable oil or other neutral oil for frying

방향

For the Dipping Sauce : In a small bowl, stir together vinegar, fish sauce, garlic, and chile; set aside.

For the Ukoy Fritters : In a separate small bowl, combine shrimp, fish sauce, and soy sauce; set aside to marinate for at least 10 minutes and up to 30 minutes.

In a large bowl, combine bean sprouts, carrots, and sweet potato, and toss to combine. In a medium bowl, whisk together water, rice flour, and salt until smooth. Using a rubber spatula, add batter to large bowl with vegetable mixture, and fold together until vegetables are evenly coated.

Heat oven to 200°F (95°C). Set a wire rack in a rimmed baking sheet. In a Dutch oven, heat oil over medium-high heat to 375°F (190°C). To form ukoy fritters, use your fingers to mound roughly 1/2 cup (85g) of the vegetable mixture in single layer in a large heatproof spoon. Nestle 1 shrimp in the center, top with a second 1/2 cup (85g) of vegetable mixture, and gently press down to form a 3-inch disc. Using another large heatproof spoon or spatula, carefully slide ukoy off spoon into oil (don’t worry if the ukoy separates slightly during frying), then form a second ukoy, and slide into oil. Fry until golden brown on bottom side, about 2 minutes. Using a slotted metal spatula, carefully flip ukoy over and continue to fry until golden brown on second side, about 2 minutes. Transfer to prepared baking sheet, season lightly with salt, then transfer to oven to keep warm.

Using a spider skimmer, skim any browned bits of batter from oil, and discard. Return oil to 375°F (190°C) and repeat process with remaining vegetable mixture and shrimp.

Transfer ukoy to a plate and serve immediately with dipping sauce.

영양 정보

• 칼로리: 220 kcal
• 지방 전체: 9 g
• 포화 지방: 1 g
• 불포화 지방: 0 g
• 콜레스테롤: 18 mg
• 나트륨: 639 mg
• 탄수화물 전체: 28 g
• 식이섬유: 3 g
• 총 당류: 4 g
• 단백질: 6 g