Ukoy na Ubod Recipe

Last Updated on October 6, 2008 by Ed Joven

This is a different kind of Ukoy, we used Ubod instead of togue or kalabasa.

Estimated cooking time: 40 minutes

• [singlepic=37,240,180,watermark,right]1 teaspoon atsuete oil
• ¼ cup water
• 1 cup cornstarch
• 1 cup shrimps
  
• 2 onions, chopped
• 2 eggs, beaten
• 1 cup ubod (shredded)
• salt
  
• pepper
• vegetable oil

• Boil the shrimp until cooked then peel the shell

• Dissolve the cornstarch in water.

• Mix with atsuete oil then add the shrimps, onions, salt, pepper, eggs and ubod.
  

• Blend well.
  

• Heat vegetable oil for frying.
  

• When hot, drop the mixture by tablespoons. Place two to three shrimps on top and fry until crisp and golden brown.