- ¼ cup flour
- 1 cup cornstarch
- 1 cup water
- ¼ teaspoon ground black pepper
- 2 teaspoon salt
- 1 teaspoon annatto/achuete powder (can be more or less)
- 1 cup small shrimps + some for toppings
- 2 cups grated sweet potato
- oil for frying
- Spiced vinegar for dipping
INSTRUCTIONS:
- In a bowl, combine flour, cornstarch, salt and ground pepper. Add the water and whisk together until well-blended and smooth. Stir in annatto/achuete powder to the mixture and mix well until color is evenly distributed.
- Add 1 cup shrimps and grated sweet potato in the mixture and lightly stir to distribute.
- Heat oil in a skillet or frying pan over medium high heat.
- Fill a small saucer evenly with about 2-3 tablespoon of the mixture and add 2-3 more shrimps on top. Gently tilt the saucer to slide the mixture into the hot oil and cook for about 3 to 4 minutes on each side or until they turn golden brown.
- Transfer the deep-fried ukoy in a plate lined with paper towel to absorb the excess oil.
- Serve while still hot with spiced vinegar.
Source: Foxy Folksy
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