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
- 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.
- 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.
- Add the butternut squash, green onions, carrots and shrimp into the batter mixture and mix well.
- 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.
- Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
- Prepare the vinegar dip by mixing all ingredients and mix well, transfer in small bowl and serve warm. Enjoy!
Credits to: pinoyrecipe.net
