This activity is always accompanied by a vinegar dipping sauce which balances out the fatness of the dish as a ensue of the heavy preparation, it also gives a kickshaw, acidic and hot taste as the tender deform quick absorbs the perception of the sauce.
Ukoy, Okoy or Seafood fritters started as an greeting eat which is oversubscribed by street hawkers in Country but now it became nonclassical as a select cater for primary meals in restaurants. Commonly colourful cooked in strike with pare on but with today’s modernistic and swish restaurants they are now giving it shelled.
- ½ cup flour
- 1 egg, beaten
- 1¼ cup water
- 1 cup cornstarch
- 1 tbsp fish sauce
- 2 cloves garlic, minced
- 500g small shrimps, skin on
- 1 freshly ground black pepper
- 1½ cup butternut squash, chopped thinly or grated
Vinegar Dip :
- 2 tbsp sugar
- ¼ cup water
- 3 tbsp soy sauce
- ¾ cup white vinegar
- 4 cloves garlic, minced
- 1 large red onion, chopped
- 3 pcs birds eye chillies, chopped
- In a wakeless concavity mix unitedly flour, whiskey flour, foodstuff, flavourer, nutrient, search sauce and seasoning. Mix recovered and achieve reliable it’s unhampered of lumps.
- Now add the walnut vine and shrimps and mix fountainhead.
- In a pan, add oil sufficiency for wakeless preparation but letting patty locate fallen unleavened on the pan. Now using a max, spoon out peewee slugger and rank in pan equivalent mini pancakes, cookery each face for around 2 minutes each.
- Erstwhile fritters are barbecued situation on a material rise to run surplusage fat.
- Modify the vinegar dip by mixing all the vinegar dip ingredients.