Archive for category Shrimp

Ukoy (Shrimp Fritters)

Here’s What You Need: 

12 pieces large shrimps
2 square pieces (3×3) tofu, cut into small cubes
3 cups bean sprouts (togue)
1/2 cup scallions, sliced
1 cup sweet potato, cut into thin strips


1 cup all-purpose flour, sifted
1 cup cornstarch, sifted
1-1/2 teaspoon baking powder
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup hot water
1/2 teaspoon anatto powder (achuete)
3/4 cup shrimp broth click here for recipe
1 egg
canola oil for deep frying

Garlic – Vinegar Dipping Sauce 

1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 cloves garlic, finely chopped
red chili peppers, optional (labuyo)

Here’s How: 

Wash shrimps thoroughly, remove and set aside the head. Leave the shells and tails on.

in a medium saucepan heat oil. Dilute anatto powder in hot water in a small bowl and set aside. In a separate bowl combine flour, cornstarch, baking powder, salt and black pepper. Add the shrimp broth, anatto water and the egg. Using a wire whisk beat the batter until it becomes smooth. Set aside. In a saucer, arrange a bed of sprouts, yams, tofu, scallions and a shrimp. Add about 1/4 cup of batter and carefully transfer the ukoy mixture into the hot oil. Fry until it becomes crispy on both sides.

In a small bowl combine vinegar, salt, sugar, black pepper and garlic.

Serve immediately with  garlic-vinegar dipping sauce.

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Shrimp Broth

Shrimp broth or shrimp juice are commonly used in Filipino Cuisine. They are typically used in making pansit palabok, luglog, bihon, ginisang munggo, lomi, ukoy  and the list goes on and on… I’m so curious and asked my Mom about the difference between shrimp cubes vs the homemade shrimp broth. She simply said “nothing can really beat the taste of homemade shrimp broth” well, yeah! She is absolutely right!  At first I am quite hesitant to make my own broth first of all I don’t like the procedure of making it, I find it very messy and I would rather use the cubes as easy as 1-2-3. Just chop the shrimp cube and toss it in a cup of boiling water and ta-da…. you have an instant shrimp broth! But the whole thing changed my mind when I ran out of shrimp cubes and it kinda put me on the situation that I have to make a choice, it’s either  change my menu for that day or to make it from scratch. Yes, I made it myself and it was easier than I thought, the taste is absolutely incredible! Mom knows best! 🙂

Here’s What You Need: 

15 pcs  large shrimps heads
1 cup water

Here’s How: 

Using a mortar and pestle pound the heads of the shrimps until all the juices comes out.

Add a cup of water and strain. Shrimp juice can be store in resealable plastic bag in  the freezer up to 3 months.


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Ginataang Hipon (Shrimp in Spicy Coconut Milk)

Here’s What You Need: 

3 large garlic clove, minced
1 (13.5 oz.) can coconut milk (1-3/4 cups)
1/4 cup water
2-3 pieces red chili peppers, chopped (labuyo)
1/4 of medium red bell pepper sliced
1 tablespoons shrimp paste (bagoong)
1 lb. large shrimps
salt to taste
1 long green pepper, sliced for garnishing (siling pang sigang)

Here’s How: 

In a large pot combine garlic, coconut milk, water, red chili peppers, red bell peppers and shrimp paste. Let it boil over medium high heat for 10 minutes. Stirring once in a while. Reduce heat to low. Add shrimps and cook for another 5 minutes. Season with salt if necessary.

Transfer in a serving dish and garnish with sliced long green peppers.

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