Ukoy
Ukoy takes a handful of small shrimp and turns them into something crackling and golden — bound in a thin batter with bean sprouts and squash, fried flat and crisp, and dunked in garlicky spiced vinegar.
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Instructions
- In a bowl, whisk together the flour, cornstarch, egg, water, annatto powder, salt, and pepper until you get a smooth batter.
- Fold in the bean sprouts and squash until evenly coated in batter.
- Heat oil in a wide pan over medium-high heat. Scoop about 2-3 tablespoons of the vegetable batter into the oil, flattening slightly, then press a few shrimp on top.
- Fry for 2-3 minutes per side until golden brown and crisp. Drain on a wire rack.
- Serve hot with spiced vinegar for dipping.
Cook's Tip
Fry the fritters flat and thin, not piled thick — a thin fritter crisps all the way through, while a thick one stays soggy in the middle no matter how long it's in the oil.