The crispy Ukoy, or shrimp fritters, is usually a snack sold as a street food in the afternoon by vendors on the streets. It can serve as an appetizer or partner with a vegetable recipe like Chopsuey or Ginisang Pinakbet sa Giniling (Tagalog) and you have a whole meal.

Crispy Ukoy Recipe -Shrimp Fritters with Sweet and Sour Sauce

Ingredients:

• 1/2 kilo fresh alamang
• 1 tablespoon salt
• 1 teaspoon pepper
• 1 cup Maya all-purpose flour
• 2 eggs, slightly beaten
• 1/3 cup finely chopped green onions
• 2 teaspoons finely chopped siling labuyo (optional )
• oil for frying

Sweet and Sour Sauce:

• 1/4 cup vinegar
• 1/2 cup sugar
• 1 1/2  tablespoons soy sauce
• 1/3 cup catsup
• 1 cup water
• 3 tablespoons oil
• 1/2 cup sliced carrots
• 1/2 cup sliced diced red bell pepper
• 1 thumb-size ginger, cut into strips
• 1/4 cup sliced sweet pickles
• 3 stalks leeks, cut into 1 inch pieces
• 2 tablespoons Maya cornstarch dissolved in 2 tablespoons water

Wash and clean alamang. Drain very well then add the rest of the ingredients. Heat oil in a saucepan. Shape the shrimp mixture into balls then drop into the hot oil. Fry until brown.

Prepare Sauce: Combine vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour vinegar, sugar, soy sauce, catsup and water. In a saucepan, heat oil and stir-fry vegetables for 2 minutes. Pour in vinegar mixture. Boil for 1 minute then thicken with dissolved cornstarch. Season to taste. Serve with shrimp fritters.