Ukoy - Philippine Shrimp, Sweet Potato And Squash C

Name: Ukoy - Philippine Shrimp, Sweet Potato And Squash Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup boiling water; 10 medium-sized raw shrimp in their shells (about 21 to 25 to the pound); 1 teaspoon annatto seeds or 1/4 teaspoon tumeric; 1 teaspoon salt; 1 cup flour; 1 cup cornstarch; A large sweet potato (about 1/2 pound), peeled and coarsely grated; A medium-sized acorn squash (about 3/4 pound), peeled, halved, seeded and coarsely grated; 2 cups vegetable oil; 1/4 cup finely chopped green scallion tops; Garlic sauce:; 1 tablespoon finely chopped garlic; 1 teaspoon salt; 1 cup malt or distilled white vinegar

Servings: persons

1/2 cup boiling water
10 medium-sized raw shrimp in their shells (about 21 to 25 to the pound)
1 teaspoon annatto seeds or 1/4 teaspoon tumeric
1 teaspoon salt
1 cup flour
1 cup cornstarch
A large sweet potato (about 1/2 pound), peeled and coarsely grated
A medium-sized acorn squash (about 3/4 pound), peeled, halved, seeded and coarsely grated
2 cups vegetable oil
1/4 cup finely chopped green scallion tops
Garlic sauce:
1 tablespoon finely chopped garlic
1 teaspoon salt
1 cup malt or distilled white vinegar

1
Garlic sauce:
2
1. Crush the garlic and salt into a smooth paste.
3
2. Pour in the vinegar and mix the ingredients thoroughly.
4
3. Serve the sauce as an accompaniment ukoy.
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4. Tightly covered, garlic sauce may be kept at room temperature for a day or so.
6
Ukoy:
7
1. Combine the water, shrimp, annatto and salt in a heavy 1- to 11/2 -quart saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for about 3 minutes, or until the shrimp are firm and pink. With a slotted spoon transfer the shrimp to paper towels to drain then strain and reserve the cooking liquid.
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2. Add enough fresh water to the shrimp liquid to make 11/4 cups and set aside. (Traditional Philippine cooks prefer to leave the shrimp in their shells, but you may prefer to shell and de-vein them.)
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3. In a deep bowl, combine the flour and cornstarch. Pour in the shrimp cooking liquid and beat until the liquid is absorbed. Then add the grated sweet potato and squash and mix well.
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4. Pour the oil into a heavy 10- to 12-inch skillet. The oil should be about 1/2 inch deep; if necessary add more. Heat the oil until it is very hot but not smoking.
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5. To make each cake, spoon about 1/3 cup of the vegetable mixture onto a saucer, sprinkle a teaspoon or two of the scallions on top and lightly press a shrimp into the center. Then holding the saucer close to the surface of the oil, slide the ukoy into it with the aid of a spoon.
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6. Fry the cakes, 3 or 4 at a time, for about 3 minutes, spooning the oil over each cake; then turn them carefully and fry them for another 3 minutes, regulating the heat as needed. As each ukoy browns transfer it to paper towels to drain.
13
7. While hot, arrange the ukoy, shrimp side up, on a heated platter and moisten each cake with a little of the garlic sauce. Pour the remaining sauce into a bowl or sauce boat. Serve at once.

1821

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup boiling water, 10 medium-sized raw shrimp in their shells (about 21 to 25 to the pound), 1 teaspoon annatto seeds or 1/4 teaspoon tumeric, 1 teaspoon salt, and more.

Yes, Ukoy - Philippine Shrimp, Sweet Potato And Squash Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ukoy - Philippine Shrimp, Sweet Potato And Squash Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions