Ukoy with Togue

(photo: credit to owner)

Ingredients


1 egg, beaten
1 cup cornstarch
1/2 cup flour
1 cup water
1 teaspoon fish sauce
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon annatto powder
1 pound mung bean sprouts
2 large carrots, peeled and julienned
4 shallots, peeled and sliced thinly
canola oil
½ pound medium shrimps, tendrils trimmed

Cooking Instructions


1. In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt and pepper. Whisk together until well-blended and smooth. Add annatto powder and stir until dispersed and batter is lightly colored.

2. Add bean sprouts, carrots, and shallots and gently stir to combine.

3. In a large skillet over medium heat, heat about 2 inches deep of oil.

4. On a large spoon, place about 2 to 3 tablespoons of the ukoy mixture and press 1 to 2 shrimps on top. Gently slide mixture into hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp.

5. With a slotted spoon, remove from heat and drain on a wire rack set over a baking sheet. Serve immediately with spiced vinegar dip.