Ukoy

Other Asian countries have their own version of a shrimp fritter. What sets our apart? It's all about the dipping sauce! These crisp rounds are unbeatable when plunged into a mix of a vinegar, garlic and pepper.

  • Required cooking skill level

    Intermediate
  • 2-5
    persons serving
  • 25
    minutes preparation time

INGREDIENTS

  • 1 cup Fresh alamang

  • 1 cup Sliced kalabasa strips

  • 1/4 cup Togue

  • 1/3 cup Cornstarch

  • 1/4 cup Water

  • 1/2 tsp UFC Iodized Salt

  • 1/4 tsp UFC Ground black pepper

  • 4 Tbsp Annatto oil

  • 2 cups Golden Fiesta Palm Oil, for frying

ANNATTO OIL

DIPPING SAUCE

Preparation

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    1In a bowl, combine alamang, kalabasa strips, togue, cornstarch, and water then season with salt and pepper.

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    2Make annatto oil: In a pan, heat Golden Fiesta Palm Oil, add annatto seeds, then turn the heat off. Allow seeds to steep for 5 minutes. Discard seeds. Add annatto oil to the ukoy mixture and mix well.

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    3Heat Golden Fiesta Palm Oil in a pan. Add 1/4 cup of the ukoy mixture, forming a circle at least 1/4-inch thick, and fry until golden brown.

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    4In a bowl, combine Datu Puti Vinegar, garlic and pepper. Serve it on the side.

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    1In a bowl, combine alamang, kalabasa strips, togue, cornstarch, and water then season with salt and pepper.

  • No Image Available

    2Make annatto oil: In a pan, heat Golden Fiesta Palm Oil, add annatto seeds, then turn the heat off. Allow seeds to steep for 5 minutes. Discard seeds. Add annatto oil to the ukoy mixture and mix well.

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    3Heat Golden Fiesta Palm Oil in a pan. Add 1/4 cup of the ukoy mixture, forming a circle at least 1/4-inch thick, and fry until golden brown.

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    4In a bowl, combine Datu Puti Vinegar, garlic and pepper. Serve it on the side.