Sinigang na Hipon Ukoy (Okoy)
Using the vegetables and hipon (shrimp) you typically find in a Seafood Sinigang, we chop them up into bite size pieces and coat them with batter, laced with Kusi Sinigang spice mix. What you get is a super crispy rendition of this dish.
½ Cup Diced Sitaw (Long Beans)
½ Cup Diced Talong (Eggplant)
1 Stalk Baby Petchay (Bok Choy) Sliced into thin ribbons
¼ Cup Shredded Labanos (Daikon or White Radish)
5 Okra Sliced into thin disks
1 Cup Regular White Rice Flour
2 Teaspoons Kusi Sinigang Spice Mix
2 Teaspoons Baking Powder
¾ Cup Water
2 Teaspoons Fish Sauce
2 Cups Oil for frying
¼ Cup Calamansi
1 tsp Fish Sauce
Vegetables and Shrimp
Prepare your vegetables according to the above instructions.
In a large bowl mix together the rice flour, Kusi Sinigang Spice Mix and baking powder. Mix with a whisk to make sure there are no lumps.
Add in the water and fish sauce, and whisk again until the batter is smooth.
Add in the prepared vegetables and shrimp and mix to combine making sure everything is coated with the rice flour batter.
Pour the oil into a frying pan and turn up the heat to medium. Let the oil heat up for about 5 minutes. To test, drop in a small shrimp and once it starts to bubble, the oil is ready.
Take half a cup of batter and place in the oil carefully. Cook for about 2-3 minutes until the bottom is golden brown. Flip the Ukoy over and fry for 1 more minute. Take out of the oil and let drain on a wire rack covered with a paper towel.
Repeat until you have no batter left.
To make the dipping sauce, mix together the calamansi and fish sauce in a small bowl.
Serve the Ukoy on a platter along with the dipping sauce.