I grew up eating two kinds of ukoy (also known as okoy in some places). The more popular one which I so totally love eating in trips to the provinces is the ukoy hipon, made from small shrimps with their heads and shells still on, and battered with a crisp mixture that I often enjoy piping hot with a spicy vinegar dip.
When I remembered my lola who cooks these for us, I decided to make some, and add a few ingredients to make it more appealing to my brothers who are keen not to eat any vegetables at all. I added onion leaves to perk up the taste.
- 1/4 kilo squash (around two cups when grated)
- 1/2 cup chopped onion leaves
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 egg, beaten
- 1/4 cup water
- 1 1/2 tsp baking powder
- 2 tsp salt
- 1 tsp ground black pepper
- In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper. Add the egg and water, and mix well until smooth.
- Add the batter to the grated squash and spring onions. Mix well.
- Heat a small amount of oil in a shallow pan, and pour 1/4 cup of the batter into the pan. Flip once the bottom is golden brown.
- Serve hot with spicy vinegar.