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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
5 cups Spicy Vinegar Garlic Dipping Sauce, sub recipe

SPICY VINEGAR GARLIC DIPPING SAUCE INGREDIENTS:

4cups White vinegar
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
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:

  1. Mix all ingredients in a bowl until well blended. Set aside.

SHRIMP & MANGO UKOY FRITTERS DIRECTIONS:

  1. In large bowl, combine rice flour, corn starch, annatto powder, water, fish sauce and salt. Mix until smooth.
  2. Fold in mango cubes, shredded sweet potato, shrimp and green onion.
  3. Heat oil in shallow pan.
  4. Spoon ½ cup portions of mixture into hot oil and fry until golden brown. About 3-3 ½ minutes.

TO SERVE:

  1. Serve 3 prepared fritters with a ½ cup side of Vinegar Garlic Dipping Sauce
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 10 portions
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