Ukoy(squash shrimp fritters)

Crispy  ukoy with vinegar sauce.

Frying ukoy in canola oil.

Bought all these fall pumpkins on sale.Orange(pie pumpkins),yellow(spaghetti squash),tan(my favorite,  butternut squash),green (acorn squash, another of my favorite.)

Shredded acorn squash with  shrimp and a little of batter to hold them together.

My batter ingredients.Cornstarch,rice flour,Mrs. Dash spice mix,chili powder,salt,pepper,baking powder.



3c. shredded acorn squash skins on(I prefer to use the food processor)you can substitute sweet potatoes too or a combo squash and sweet potatoes.
1c. bean sprouts
1c. corn starch
1c. small shrimps cleaned skin off or on(whatever you prefer)
1/2 c. rice flour (red labels) or all purpose will do
1 1/2 t. salt, 1/2t. pepper, 1 t. baking powder
1t. annato powder if you can find it but I used chili powder for color
1 egg, beaten,
1/2 c. minced green onions
1/2c-3/4 c. water  it depend how thick or thin you want your batter but add 1/2c. water  then stir,add a a tablespoon at a time.
canola oil for frying.

For the batter:
Mix all dry ingredients,add egg,and water,stir, adding more water for your  desired batter consistency.
Heat about 1c. of oil in a heavy bottom skillet.In a saucer place enough veggie mixture top with shrimp add about 1/4 c. of batter and slide carefully into the hot oil in medium heat.Fry both sides until crisp.Drain ukoy in paper  towels.Serve hot with vinegar,chili,minced garlic,soy sauce or your favorite sweet sour sauce.