This dish is always accompanied by a vinegar dipping sauce which balances out the oiliness of the dish from frying. Made with shrimps and mixed with simple batter to bind the ingredients.
- 3 cups grated green papaya
- 1/4 tsp salt
- 1 medium onion cut in thin strips
- 16 tbsp rice flour
- 1 cup water
- 3 tsp annatto powder for coloring
- 6 medium sized shrimps
- 2 cups cooking oil add more if needed
Vinegar dipping sauce
- 1/2 cup vinegar
- 1 small red onion chopped
- 2 cloves garlic crushed
- salt and pepper to taste
How to prepare the papaya.
Peel the green papaya then cut in half to remove the seeds. Grate the papaya into strips and put in a bowl.
Wash the grated papaya and wrap in a clean cloth and squeeze to drain the water. Put it back in the bowl.
Add salt and onion, mix all ingredients well and set aside.
How to make the batter.
In a mixing bowl. Pour the rice flour and gradually add the water while stirring. Try to get a consistency that is not too thick and not too thin or runny.
Add the annatto powder and mix until the batter has an orange color that you desire.
Cooking the Ukoy
Using a deep frying pan, heat the cooking oil in high temperature.
While waiting for the oil to get hot. Take the batter and mix some more.
In a plate, pour a spoonful of batter and then place 3-4 tbsp of the papaya, then add one shrimp on top and pour another spoonful of batter.
Slide the Ukoy gently into the frying pan and try to anchor the batter with a spatula so it won't spread out.
Repeat the process until you finish all the batter and papaya. Bon Appetit.