Recipes - Other Recipes

Filipino Vegetable And Prawn Fritters (Ukoy Na Togue)
Ukoy no Togue


Crispy bean sprout, carrot and prawn fritters. Make these Filipino Vegetable and Prawn Fritters (Ukoy na Togue) for a great party appetizer. Recipe by Asian Inspirations.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Other Recipes









Ingredients:

1 egg
1 cup cornstarch
1/2 cup flour
1 cup water
1 tsp fish sauce
1 tsp salt
1/2 tsp pepper
1 tsp turmeric powder (paprika can be used as an alternative)
500g bean sprouts
2 large carrots (thinly julienned)
4 shallots (peeled, thinly sliced)
Cooking oil
500g medium prawns (cleaned and trimmed, leaving shells on)




Steps:
  1. Crack egg into a large mixing bowl and beat till fluffy. Then add cornstarch, flour, water, fish sauce, salt and pepper in the bowl with the beaten egg, and whisk all ingredients to combine thoroughly. Next, add turmeric powder and continue stirring until fully dissolved. The batter should now be in a light orange colour.
  2. Then add bean sprouts, carrots and shallots into the batter and gently stir so that all ingredients are well soaked in the batter.
  3. Heat about 5cm deep of oil in a large pan over medium heat. Scoop a large spoonful of ukoy batter and place a prawn on the batter, gently pressing it down, then slide the batter into the pan and cook for about 3 mins on each side. When fritters are slightly browned and crispy, remove from heat and leave to drain on a wire rack. 2–3 large spoonfuls of ukoy batter with prawns can be done at one time in the same pan. Repeat until all batter is cooked.

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Filipino Vegetable And Prawn Fritters (Ukoy Na Togue)

Filipino Vegetable And Prawn Fritters (Ukoy Na Togue)

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Crispy bean sprout, carrot and prawn fritters. Make these Filipino Vegetable and Prawn Fritters (Ukoy na Togue) for a great party appetizer. Recipe by Asian Inspirations.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Entrée
Cook Method: Deep-Fry
Cuisine: Other Recipes
Ingredients

1 egg
1 cup cornstarch
1/2 cup flour
1 cup water
1 tsp fish sauce
1 tsp salt
1/2 tsp pepper
1 tsp turmeric powder (paprika can be used as an alternative)
500g bean sprouts
2 large carrots (thinly julienned)
4 shallots (peeled, thinly sliced)
Cooking oil
500g medium prawns (cleaned and trimmed, leaving shells on)

Instructions
  1. Crack egg into a large mixing bowl and beat till fluffy. Then add cornstarch, flour, water, fish sauce, salt and pepper in the bowl with the beaten egg, and whisk all ingredients to combine thoroughly. Next, add turmeric powder and continue stirring until fully dissolved. The batter should now be in a light orange colour.
  2. Then add bean sprouts, carrots and shallots into the batter and gently stir so that all ingredients are well soaked in the batter.
  3. Heat about 5cm deep of oil in a large pan over medium heat. Scoop a large spoonful of ukoy batter and place a prawn on the batter, gently pressing it down, then slide the batter into the pan and cook for about 3 mins on each side. When fritters are slightly browned and crispy, remove from heat and leave to drain on a wire rack. 2–3 large spoonfuls of ukoy batter with prawns can be done at one time in the same pan. Repeat until all batter is cooked.

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