Vigan ukoy or Vigan okoy, this ukoy is almost similar to the ordinary shrimp ukoy which is fried and formed into patties. But the difference it that the flour used in the batter is glutinous rice flour instead of wheat flour. Also it is very crispy as long as you will fry it in a circular manner and scatter it on the deep hot oil to make is as thin as possible which will make it airy and extra crunchy.
How to Cook Vigan Ukoy
This ukoy is almost similar to the ordinary shrimp ukoy which is fried and formed into patties.
Servings: 6 servings
Calories: 257kcal
Ingredients
- 3 cups small shrimps
- 1/2 cup spring onions chopped
- 2 cups glutinous rice flour
- 1 tsp. baking powder
- 1 piece raw egg beaten
- 1 tsp. salt
- 1/4 tsp. black pepper ground
- 1 and 1/2 cups water
- 2 to 3 cups cooking oil
Instructions
How to Cook Vigan Ukoy
- In a mixing bowl, pour rice flour, baking powder, salt and pepper.
- Stir all the ingredients until well mixed. Then fold in the beaten egg. Stir until the egg is mixed with the flour mixture.
- Then gradually add the water and stir until it becomes a smooth batter.
- Fold in the spring onion and stir again. Then finally add in the small shrimps and mix until all the ingredients are well incorporated.
- Heat about 2 cups of cooking oil in a frying pan. When ready, measure about 1/3 cup of the batter mixture in a laddle or a measuring cup.
- Then pour over the hot oil into circular motion to form a circular patty. Fry the patty until the bottom and edges are golden brown and crispy.
- Just be sure the patty is not too thick or the inside part will be uncooked and not crispy.
- Then flip the patty once the edges and bottom is golden brown and crispy. Fry until golden brown and crispy.
- Then remove from the pan and drain in paper towels. Serve with sukang Iloko with crushed garlic, chopped onions, red chili peppers and cracked peppercorns as dipping sauce.
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