Sweet Potato and Pumpkin Shrimp Cakes (Ukoy) Recipes

Ingredients :

200g fresh prawn (shrimp) tails, peeled and roughly chopped

200g strong white bread flour

1/2 tsp salt

1/2 tsp dried yeast

175ml hand hot water

1 egg, beaten

150g sweet potato, peeled and grated

225g pumpkin, peeled, seeded and grated

2 spring onions (scallions), chopped

50g water chestnuts, sliced and chopped

1/2 tsp chili sauce

1 clove garlic, crushed

juice of 1/2 lime

vegetable oil, for deep frying

Method :

Sift the flour and salt into a mixing bowl and make a well in the center. Dissolve the yeast in the water then pour into the well. Pour in the egg and leave for a few minutes until bubbles appear. Mix to a batter.

Place the peeled prawns (shrimp) in a saucepan and cover with water. Bring to the boil and simmer for 10-12 minutes.

Drain and refresh in cold water. Roughly chop and set aside. Add the sweet potato and pumpkin. Then add the spring onions (scallions), water chestnuts, chili sauce, garlic, lime juice and prawns (shrimp).

Heat a little oil in a large frying pan. Spoon in the batter in small heaps and fry until golden. Drain and serve. These delicious fried cakes should be served warm with a fish sauce or a dark soy sauce.

Serves 4-6

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