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Ingredients
- Serves 3-4 people
150g of medium sized shrimp or prawn (deveined and de-shelled)
150g of sliced squid
250g of krill or baby shrimp (the smaller the better)
200g julienne sliced zucchini
150g julienne sliced carrot
25g sliced garlic chives (buchu)
20g sliced green chilies
50g sliced spring onion
80g sliced kimchi
2 raw eggs
300g readymade Korean pancake batter
200ml water
20ml fish sauce
40ml cooking oil
30ml sesame oil
For the spicy vinegar dipping sauce:
200ml white or coconut vinegar
5g sliced spicy red pepper
3 cloves garlic (minced or grated)
3g of white or brown sugar
For the soy dipping sauce:
175ml soy sauce
40ml mirin
30ml sesame oil
4g sliced spicy chili pepper
5g sliced green onion
7g of white or brown sugar
Log in to watch this premium content and more!Korean-Inspired Ukoy (Seafood Fritters)
Filipinos have continually embraced and consumed Korean culture through K-Pop, K-Dramas and K-BBQ, so I’ve decided to add some Korean flavor to a traditional Filipino recipe to spice up the dinner table for Holy Week. Essentially a crispy fried seafood pancake, this Korean-inspired Ukoy brings together the best of both worlds, infusing Korean-style batter with hipon (small shrimp), squid, prawns and a medley of sliced vegetables including buchu (garlic chives), zucchini and carrot. Serve this special dish with two different dipping sauces for more flavor!
- Medium
- 35 min
- 10 min
- 15 min
- 3 steps
- 15 Ingredients
- Medium
- 3 steps
- 15 Ingredients
- 35 min
- 10 min
- 15 min
Instructions
-
Prepare the mix
- In a large bowl, whisk 2 eggs with Korean pancake mix.
- Pour in around 200 ml water to create a soft and creamy consistency. Avoid wet, and clumpy texture.
- Use a spatula and toss in all the vegetables on the list,
- Next add in krill/baby shrimp and the fish sauce.
- Mix it all in with the spatula as the ingredients are added. Mix well.
-
Pan-fry the pancake
- Heat a shallow pan of cooking oil and add sesame oil.
- Using a small to medium-sized ladle, carefully take one scoop of pancake mixture from the bowl into the pan.
- Place the shrimp and squid on the surface of the pancake like pizza toppings. Spread out the seafood pieces with a 2-5 cm radius (thumbs width) of space in between.
- When the edge of the pancake turns golden brown (after approximately 5 minutes), flip it over carefully.
- After another 5 minutes, the pancake should be done. Carefully set aside on top of a plate with paper towel to dry off excess oil.
- Repeat with the remaining mix or keep it in the fridge for even more flavor to be cooked the next day!
-
Make the spicy vinegar dipping sauce
- Add minced garlic, sugar, and sliced chilies to white vinegar or coconut vinegar and mix.
- For a spicier dip, use coarsely chopped chilies instead. Add all the ingredients into the blender and blend.
Plate and Serve!
Slice up the pancakes and enjoy!
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Ingredients
- Serves 3-4 people
-
150g of medium sized shrimp or prawn (deveined and de-shelled)
150g of sliced squid
250g of krill or baby shrimp (the smaller the better)
200g julienne sliced zucchini
150g julienne sliced carrot
25g sliced garlic chives (buchu)
20g sliced green chilies
50g sliced spring onion
80g sliced kimchi
2 raw eggs
300g readymade Korean pancake batter
200ml water
20ml fish sauce
40ml cooking oil
30ml sesame oil
-
For the spicy vinegar dipping sauce:
200ml white or coconut vinegar
5g sliced spicy red pepper
3 cloves garlic (minced or grated)
3g of white or brown sugar
-
For the soy dipping sauce:
175ml soy sauce
40ml mirin
30ml sesame oil
4g sliced spicy chili pepper
5g sliced green onion
7g of white or brown sugar
Nutrition
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