Ukoy Kalabasa (Shrimp and Squash Filipino Fritters)
Ukoy is a popular Filipino Shrimp and Kabocha Squash Fritters fried until golden brown and crispy. Serve with spicy vinegar garlic dip.
Servings 8
Calories 114kcal
Ingredients
- 8 large or extra large shrimp head-on and unpeeled
- 2 ½ cups kabocha squash kalabasa, grated
Ukoy batter:
- ¾ cup cornstarch
- ½ cup flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon ground pepper
- 1 teaspoon salt
- ½ cup water
- 1 egg
- ¼ cup green onion chopped
Vinegar Dip
- 6 cloves garlic minced
- ½ cup vinegar
- 1 ½ tablespoons soy sauce
- ¼ teaspoon ground pepper
- a pinch of salt
- 3 Thai chili peppers
Instructions
- Combine and mix together batter ingredients until smooth.
- Stir in the kabocha squash.
- Heat oil in a frying pan over medium heat.
- Measure ukoy mixture with a tablespoon or a small cup whichever is easier. Scoop about 2 to 3 tablespoons of mixture, flatten and distribute evenly by pressing mixture with kitchen utensil. Place and press one large shrimp in the middle of mixture.
- Note: It might be easier to form the mixture into a circle using a saucer or kitchen utensil and pressing the shrimp on top of the mixture. Use another utensil to help slide the mixture in the frying pan. If not sure how to do it please watch my video and I’ll show you 2 ways of dropping it in the pan.
- Fry each side for about 3 minutes or until golden brown and crispy.
- Remove ukoy from pan and transfer to a plate lined with paper towel to absorb excess oil for a minute. If not serving right away transfer to a wire rack to cool off.
- Serve with spicy vinegar garlic dip. Enjoy!
Notes
- To make the vinegar dip, mix all the ingredients and serve on the side.
Nutrition
Calories: 114kcal | Carbohydrates: 22g | Protein: 3g | Cholesterol: 35mg | Sodium: 539mg | Potassium: 196mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1000IU | Vitamin C: 8.7mg | Calcium: 30mg | Iron: 1.2mg