Ukoy

Ingredients

• 1 medium green papaya, peeled, seeded and shredded
• 1 egg, beaten
• 1 cup cornstarch
• ½ cup flour
• 1 cup water
• 1 teaspoon fish sauce
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ small kalabasa, peeled, seeded and julienned
• 3 shallots, peeled and sliced thinly
• ½ cup green onions, chopped
• canola oil
• ½ pound small shrimps, tendrils trimmed

Spiced Vinegar Dip

• 1 cup vinegar
• 2 to 3 Thai chili peppers, minced
• ½ small red onion, peeled and diced
• 4 cloves garlic, peeled and minced
• salt and pepper to taste

Instructions

1. In a bowl, combine shredded papaya and about 1 tablespoon salt. Let sit for about 10 minutes and using hands, squeeze to dispel juices. Rinse under cold running water and squeeze to remove excess liquid.
2. In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
3. Add papaya, kalabasa, shallots and green onion to batter and stir to combine.
4. In a large skillet over medium heat, heat about 2-inch of oil until hot.
5. On a large spoon, place about 2 to 3 tablespoons of the mixture and press 1 to 2 shrimps on top.
6. Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp. Cook in batches as necessary.
7. Remove from heat and drain on a wire rack set over a baking sheet. Serve hot with spiced vinegar dip.

For The Spiced Vinegar Dip

1. In a bowl, combine vinegar, chili peppers, onions, and garlic.
2. Season with salt and pepper to taste.

Notes

1. For crispy results, make sure the oil is hot and enough to submerge patties during frying. Cook patties in batches and do not overcrowd the pan.
2. To keep from falling apart, fry the fritters undisturbed for about 2 to 3 minutes until browned on the bottom, and then turn with the spatula to continue to cook until browned and crispy.