Ukoy with Shrimp
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INGREDIENTS 1 cup bean sprouts
1 teaspoon dried shrimp, optional
1 teaspoon salt
1 small onion, chopped
1 teaspoon annatto seeds, for color only
2 large eggs, well beaten
1/4 cup water
1 cup rice flour
1 cup shrimp liquor
4-ounces shrimp
1 tablespoon oilSoak annatto seeds in water to give color. Discard seeds. Mix 1/2 cup shrimp with just enough water to cover. Cook cook until pink and firm, strain; reserve water (shrimp liqor).
Mix 1/2 cup shrimp and enough water to bring to 1 cup, in a blender. Blend until puréed.
To the puréed shrimp add flour and mix. Rice flour is preferred, or cornstarch can also be used. Thoroughly mix starch mixture, salt, shrimp liquor, onion and well-beaten eggs until a smooth batter is formed. Add bean sprouts.
Heat small amount of oil in a nonstick skillet. Add 1/4 of batter at a time. Place a few boiled shrimp on top of batter. Fry until golden brown in oil. Serve with - crush a clove of garlic with 1 teaspoon salt. Mix with 1/4 cup mild vinegar.