Ukoy (Fried Shrimp and Vegetable Patties)
Demonstrated by: Executive Chef Almar Arcano of Hy's Steak House
1 1/2 lb shelled and cleaned shrimp
Salad oil for frying
1 carrot, slivered
1 pkg (12 oz) bean sprouts
1 1/2 tablespoons minced garlic
3/4 cup flour
6 eggs, beaten
2 tablespoons patis (clear fish sauce)
1 cup vinegar
Salt and pepper to taste
Drain shrimp well. Pour oil into a skillet to a depth of 1/2 inch; heat to 375 F. In a bowl, combine carrot, bean sprouts, shrimp, and 1 tablespoon of the garlic. Add flour, eggs, and patis; mix well. For each patty, place 1/2 cup of the mixture in hot oil and fry for 2 minutes, flattening patty while cooking. Turn and fry for 1 more minute or until golden brown; drain. Makes 6 servings.
To make sauce: combine vinegar and the remaining 1/2 tablespoon garlic; season with salt and pepper. Serve with Ukoy.