Ukoy na to gue recipe panlasang pinoy

Yield: 12 Servings

• 1 medium eco-friendly papaya, peeled, seeded and shredded
• 1 egg, beaten
• 1 cup corn starch
• ½ cup flour
• 1 cup water
• 1 teaspoon fish sauce
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ small kalabasa (kabocha squash), peeled, seeded and julienned
• three or four shallots, peeled and sliced thinly
• ½ cup eco-friendly onions, chopped
• oil for deep frying
• ½ pound (about 12 pieces) medium shrimps, tendrils trimmed

Spiced Vinegar Dip

• 1 cup vinegar
• two to three Thai chili peppers, minced
• ½ small red onion, peeled and diced
• two to three cloves garlic clove, peeled and minced
• pepper and salt to taste

1. Using hands, squeeze shredded papaya to eliminate juices.
2. Inside a large bowl, combine egg, corn starch, flour, water, fish sauce, pepper and salt. Whisk together until well-blended and smooth.
3. Add papaya, kalabasa, shallots and eco-friendly onion to batter and stir to mix.
4. Inside a large skillet over medium heat, heat a couple of-inch of oil until hot. On the large spoon, place about two to three tablespoons mixture and press one to two shrimps on the top. Lightly slide mixture into herbal and prepare for around three or four minutes on every side or until golden brown and crisp. Prepare in batches as necessary. Remove from heat and drain on the wire rack set on the baking sheet. Serve hot with spiced vinegar dip.

For that Spiced Vinegar Dip

1. Inside a bowl, combine vinegar, chili peppers, onions and garlic clove. Season with pepper and salt to taste.

For crispy results, make certain oil is extremely hot and enough to submerge patties during frying. Prepare patties in batches and don't overcrowd pan.