CRISPY UKOY NA DULONG
Prep time: 30 minutes
Cooking time: 2 minutes per batch
Yields: 16 mini ukoy
1 ½ lbs dulong, washed with cold water
2 cups kamote, (peeled and sliced the same size as the fish)
1 ½ cups carrots, (peeled and sliced the same size as the fish)
1 cup toge/bean sprouts
1 cup finely chopped green onions
2 beaten eggs
1 cup cornstarch
½ tsp ground pepper
1 tsp salt
Combine all the ingredients.
Make sure your oil has to be hot @350 F to prevent the patties to be soggy and oily.
Ladle about 2 tbsp of the batter into the hot oil and allow to cook until brown @ 2 minutes. Turn once.
Regulate the heat. Adjust to medium if it’s getting too hot.
Serve with palm vinegar, thai chiles and crushed garlic.
cookware purchase: https://www.heritagesteel.us/pages/ch…