Ukoy

• Meat

  • 3 Pcs birds eye chillies

• Seafood

  • 500 g Shrimps, small skin on

• Produce

  • 1 1/2 cup Butternut squash
  • 6 cloves Garlic
  • 1 Red onion, large

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Fish sauce
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 cup Cornstarch
  • 1/2 cup Flour
  • 2 tbsp Sugar

• Oils & Vinegars

  • 1 Oil
  • 3/4 cup White vinegar

• Liquids

  • 1 1/2 cup Water

Found on recipenijuan.com

Ingredients

• 500g small shrimps, skin on
• 1½ cup butternut squash, chopped thinly or grated
• ½ cup flour
• 1 cup cornstarch
• 1 egg, beaten
• 1¼ cup water
• 1 tbsp fish sauce
• 2 cloves garlic, minced
• 1 freshly ground black pepper
• oil
• 4 cloves garlic, minced
• 1 large red onion, chopped
• 2 tbsp sugar
• ¾ cup white vinegar
• ¼ cup water
• 3 tbsp soy sauce
• 3 pcs birds eye chillies, chopped

Directions

• In a deep bowl mix together flour, corn flour, eggs, garlic, water, fish sauce and pepper. Mix well and make sure it’s free of lumps.
• Now add the butternut squash and shrimps and mix well.
• In a pan, add oil enough for deep frying but letting patty settle down flat on the pan. Now using a scoop, spoon out shrimp batter and place in pan like mini pancakes, frying each side for around 2 minutes each.
• Once fritters are cooked place on a paper tower to drain excess fat.
• Prepare the vinegar dip by mixing all the vinegar dip ingredients.