Shrimp & Mango Ukoy Fritters
Crispy sweet potato fritters made with rice flour batter filled with mango, shrimp, bean sprouts, and green onions, deep fried until golden brown served with sinamak, a spicy vinegar-garlic dipping sauce.
Allergens: Shellfish (Shrimp, Fish Sauce)
SHRIMP & MANGO UKOY FRITTERS INGREDIENTS:
30 each | Shrimp & Mango Ukoy Fritters, prepared, sub recipe |
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5 cups | Spicy Vinegar Garlic Dipping Sauce, sub recipe |
SPICY VINEGAR GARLIC DIPPING SAUCE INGREDIENTS:
4cups | White vinegar |
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2 cups | Birds Eye Chili, sliced |
¼ cup | Ginger, rough chop |
½ cup | Garlic, rough chop |
½ cup | Onion, sliced |
SHRIMP & MANGO UKOY FRITTERS INGREDIENTS:
2 cups | Rice flour |
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2 cups | Corn starch |
2 teaspoons | Annatto Powder |
2 cups | Water |
2 Tablespoons | Fish sauce |
2 teaspoons | Salt |
4 cups | DOLE® Chef-Ready Cuts Mango Cubes, thawed |
4 cups | Sweet potato, shredded |
2 cups | Shrimp, 51/60 size, head-on, dried |
1 cup | Green onion, diced |
Oil, for frying |
PREPARE SPICY VINEGAR GARLIC DIPPING SAUCE DIRECTIONS:
- Mix all ingredients in a bowl until well blended. Set aside.
SHRIMP & MANGO UKOY FRITTERS DIRECTIONS:
- In large bowl, combine rice flour, corn starch, annatto powder, water, fish sauce and salt. Mix until smooth.
- Fold in mango cubes, shredded sweet potato, shrimp and green onion.
- Heat oil in shallow pan.
- Spoon ½ cup portions of mixture into hot oil and fry until golden brown. About 3-3 ½ minutes.
TO SERVE:
- Serve 3 prepared fritters with a ½ cup side of Vinegar Garlic Dipping Sauce
Yield: 10 portions