This recipe is just one of the many variations of the Filipino fritter known as "ukoy". This version comes from Calapan and combines beansprouts, prawns, tofu and egg. Serve with a simple dipping sauce of vinegar, sugar, chilli and water.
- 5 eggs
- 1 small red onion, finely chopped
- salt and black pepper
- vegetable oil, to shallow fry
- 200 g (2 cups) bean sprouts
- ⅔ cup finely chopped coriander leaves and stems
- 16 medium green prawns, peeled, intestinal tract removed
- 100 g firm tofu, cut into 1 cm cubes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Combine the eggs and onion in a bowl and season well with salt and black pepper. Lightly beat until combined.
Heat the oil in a frying pan over medium-high heat. Place 2 tablespoons bean sprouts on a small plate to form a 6 cm round and drizzle with 1 tablespoon of the egg mixture. Top the bean sprouts with 1 tablespoon coriander, 2 prawns and 3 tofu cubes, then pour over 2 more tablespoons of the egg mixture. Shake the plate gently to distribute the egg. Holding the plate close to the surface of the oil, slide the batter off the plate into the frying pan. Cook for 2–3 minutes until the bottom is golden then gently turn and cook for another 1–2 minutes until the fritter is crisp and cooked through.
Repeat with remaining ingredients. Serve immediately with chilli and vinegar dipping sauce.
Photography by Alan Benson