100
Gluten-Free Shrimp & Squash Ukoy
Prep time
Cook time
Total time
Gluten-Free Shrimp & Squash Ukoy
Author: Jan Withington
Recipe type: Main
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 small kabocha squash, peeled and cut into thin strips
- 1 sweet onion, thinly sliced
- 1 carrot, thinly sliced
- ½ pound shrimps, peeled and deveined
- ½ cup or more Clabber Girl Cornstarch - GF
- salt and pepper
- cooking oil
- DIPPING SAUCE:
- ⅓ cup white vinegar
- 3 tablespoons diced red onion
- 3 tablespoon chopped fresh cilantro
- salt and pepper
Instructions
- Heat enough cooking oil in a frying pan about 1 inch deep.
- Season the shrimps with salt and pepper.
- In a large bowl, combine the vegetables. Season with salt and pepper.
- Add the cornstarch and incorporate until nicely coated.
- When ready to fry, grab enough vegetable mixture by hand and carefully place in the hot oil to form a rounded shape then top 2-3 shrimps and gently press with a metal or wooden spatula.
- Fry both sides until crispy about 2-3 minutes depending on how hot the oil.
- Transfer to a plate lined with paper towels.
- Continue frying.
- In a bowl mix all the ingredients for the dipping sauce. So good!
