Ukoy na Hipon at Bulaklak ng Kalabasa. Ukoy with large shrimps always caught my attention in week end markets. For some reason ukoy will most likely sold in the food section of most weekend markets, in Metro Manila in particular. I bought to try it of a couple of occasions but they are either lump or saggy, that was my personal experience. Those bad experience has inspired me to make my version of shrimp ukoy.
My Ukoy na Hipon at Bulaklak ng Kalabasa, as the name suggest is made up, of course large shrimp and squash florets. Cooking is basically the same with my other ukoy post, just click the link list below to check them out.
Here is the recipe of my Ukoy na Hipon at Bulaklak ng Kalabasa.
12-15 large shrimps, trimmed
2 bundles bulaklak ng kalabasa, squash flowers, trimmed
1 bundle spring onion or leeks, trimmed, chopped
1/2 cup all-purpose flour
1 1/2 cornstarch
2-3 teaspoons baking powder
2 eggs, beaten
salt and pepper
In a large bowl mix flour and cornstarch, dash of salt and pepper. Blend in the beaten egg and 1 1/2 cups of water until a smooth batter is produced. Add in shrimp, spring onion and squash flowers mix thoroughly. Heat about 2 to 3 cups of oil in a wok. Using a soup ladle scoop about 1/2 cup of the batter mixture with 3 pieces of the shrimp and pour into the heated oil, arrange the shrimp so that it is evenly distributed. Fry one scoop at a time flip once the bottom turns to golden brown. Fry for 2-3 minutes each side or until crispy and golden brown. Remove from wok and drain on a paper towel. Serve with vinegar, crushed garlic, salt and pepper dipping sauce.