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Squash and Bean Sprout Fritters with Large Tiger Shrimp
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Categories: Asian Recipes, Contest Winners, Seafood
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Total Time: 55 min.

Squash and bean sprout fritters are also know as "ukoy" in the Philippines. This recipe was on the LA Times' "Bet of 1999".

For the Squash
1 1/2 pounds kabocha squash - unpeeled
3 medium carrots
1/2 cup baby dried shrimp
1/2 pound large shrimp - peeled and deveined
1/2 cup bean sprouts
1/2 cup green onions - chopped
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
For the Sauce
1/4 cup light soy sauce
1/2 cup vinegar
1 small onion - diced
2 cloves garlic - minced
1/2 teaspoon pepper
For the Batter
2 cups flour
1 tablespoon salt
2 eggs
1/2 teaspoon cayenne pepper
2 1/2 cups water
Oil for frying

For the Squash

Wash and quarter squash and remove seeds. Coarsely grate squash and carrots in food processor or with hand grater. Transfer to large bowl and add baby dried shrimp, shrimp, bean sprouts, green onions, salt and pepper.

For the Sauce

Combine soy sauce, vinegar, onion, garlic and pepper and mix well.

For the Batter

Combine flour, salt, eggs, cayenne and water and mix thoroughly.

Add batter to Squash and mix well. Form into palm-size 2-inch-thick fritters.

Heat 1/4 inch oil in skillet over medium heat. Fry fritters until golden brown, about 2 minutes per side. Drain on paper towels.

Spoon Sauce over fritters.


Calories: 143 Calories From Fat: 6%
Protein: 7g Carbohydrate: 16g
Cholesterol: 63mg Sodium: 1031mg


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