Ukoy na Kalabasa Cooking Instructions Mix together in a bowl the flour, corn starch, egg, garlic, water, fish sauce and pepper. Wash and peel the butternut squash and carrots then grate it but in you do not have a grater, slice thinly as you can. Add the butternut squash, green onions, carrots and shrimp into the batter mixture and mix well.
Rinse under cold running water and squeeze to remove excess liquid. In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth. Add papaya, kalabasa, shallots and green onion to batter and stir to combine. In a large skillet over medium heat, heat about 2-inch of oil until hot.
Instructions Using hands, squeeze shredded papaya to dispel juices. In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt and pepper. Add papaya, kalabasa, shallots and green onion to batter and stir to combine. In a large skillet over medium heat, heat about 2-inch of oil until very hot.
For the Ukoy Fritters: In a separate small bowl, combine shrimp, fish sauce, and soy sauce; set aside to marinate for at least 10 minutes and up to 30 minutes. In a large bowl, combine bean sprouts, carrots, and sweet potato, and toss to combine. In a medium bowl, whisk together water, rice flour, and salt until smooth.