Posts Tagged 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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Sinigang na Hipon (Shrimps in Sour Broth)

Here’s What You Need: 

12-15 pcs large size shrimp
5 cups water
2 tablespoons tamarind soup base powder
3 tablespoons fish sauce (patis)
1 medium onion, quartered
1 medium tomato, quartered
1 small white radish, peeled and sliced
1 green long chili pepper
1 small bunch of green long beans (sitaw), cut into 2 inch lengths
salt to taste
handful or two of yam leaves (tablos ng kamote), swamp cabbage (kangkong), or spinach

Here’s How: 

In a large saucepan boil water, tamarind soup base and fish sauce. Add onions, tomatoes, radish, green long beans and chili peppers let it boil for 10 minutes. Add shrimp and season with salt. Simmer for another 3 minutes and add the yam leaves. Cover and remove from heat. Let it rest for 5 minutes before serving.

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Chili Garlic Shrimp

Here’s What You Need:

1 lb. large shrimp (1/2 kilo)

3 tsp. salt, divided

1 egg white

¼ cup corn starch

½ cup oil for frying, divided

2 tbsps. minced garlic

½ cup minced onions

2 stalks scallions

¼ cup bottled crab fat

1 tbsp. chili paste with garlic

1 ¼ cups water

2 tbsps. sugar

1 pack regular tofu cut into 1-inch cubes

Here’s How:

In a bowl, season shrimp with one teaspoon of the salt; toss in egg white. Sprinkle cornstarch over shrimp and gently toss until evenly coated. In a wide saucepan, heat ¼ cup of the oil. Pan fry shrimp a few pieces at a time just until they change color. Shrimp should be under cooked.  Set aside.

Pour remaining oil in a pan. Over medium heat sauté garlic until light golden. Add onions and scallions and sauté for 2 minutes stir in crab fat and chili paste

Pour water. Season mixture with remaining salt and sugar, Add tofu cubes let mixture simmer for three minutes to allow tofu to absorb the sauce’s flavor.

Add shrimp to sauce; let simmer for five minutes or until shrimp are fully cooked and soup thickens. Serve immediately.

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