KALABASA OKOY

10601
Photo Credits: instagram.com/chaastefamilymarket

INGREDIENTS

  • 1 cup butternut squash, julienned or grated
  • 1/2 cup medium sized shrimps, heads and skin removed ( use the whole shrimp if you have small ones )
  • 1/4 cup carrots, grated or thinly sliced
  • 1/8 cups green onions, thinly sliced
  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1 egg, beaten
  • 1/3 cup water
  • 1 tbsp. fish sauce
  • 2 cloves garlic, minced
  • a dash of freshly ground black pepper
  • 1 cup oil, for frying

Spicy Vinegar Dip:

  • 2 cloves garlic, minced
  • 1 tsp. sugar
  • 2 tbsp. Fish sauce or soy sauce
  • 2 birds eye chillies, chopped

INSTRUCTIONS

  1. Mix together in a bowl the flour, cornstarch, egg, garlic, water, fish sauce and pepper. Mix it very well and make sure it’s free from lumps and set aside.
  2. Wash and peel the butternut squash and carrots then grate it but in you do not have a grater, slice thinly as you can. Then slice the green onions.
  3. Add the butternut squash, green onions, carrots and shrimp into the batter mixture and mix well.
  4. In a frying pan, heat oil just enough to deep fry 2 fritters at a time. Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
  5. Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
  6. Prepare the vinegar dip by mixing all ingredients and mix well, transfer in small bowl and serve warm. Enjoy!

Credits to: pinoyrecipe.net