This past few weeks has been very busy for me . There were two big events that I have attended, it’s the 50th birthday of my new friend who seems to be a mother to me and an Irish wedding :). Anyway, It’s good to be part of the two special occasions. Now back to the recipe that I will be sharing with you is especially made for my precious son. As a mom I want my son to eat healthy foods like vegetables so from time to time I am searching for a recipe where I could make vegetables more appealing to him . And this squash fritters made him eat more. He likes to eat the fritters with ketchup. So I hope you cant try this to your children as well 🙂
- 1 cup squash, julienned or grated
- 1/2 cup medium sized shrimps, heads and skin removed
- 1/4 cup carrots, grated or thinly sliced
- 1/2 cup flour
- 1/4 cup cornstarch
- 1 egg, beaten
- 1/3 cup water
- 1 tbsp. MAGGI magic sarap or fish sauce
- 2 cloves garlic, minced
- a dash of freshly ground black pepper
- 1 cup oil, for fryin
- Mix together in a bowl the flour, corn starch, egg, garlic, water, magic sarap and pepper. Mix it very well and make sure it’s free from lumps and set aside.
- Wash and peel the squash and carrots then grate it but in you do not have a grater, slice thinly as you can.
- Add the squash, carrots and shrimp into the batter mixture and mix well.
- In a frying pan, heat oil just enough to deep fry 2 fritters at a time. Using a slotted spoon, scoop Vege-shrimp batter allowing excess batter to drip off and place in a pan like mini pancakes, frying each side until crispy and lightly brown.
- Once cooked, drain each Ukoy fritters on a paper towel to get rid excess oil.
- Serve with vinegar or ketchup.
Recipe inspired by Pinoy Recipe.
I still have plenty of shrimp left in my fridge and I was thinking to try a new recipe , so I browse the internet and I stumbled on this firecracker shrimps images. I was so excited to try it because honestly I never knew about firecracker shrimps and haven’t tasted one before. I tell you these fried shrimps are seductress to the taste buds and make everyone wanting more after first bite, aka love at first bite ;D
25 large tail-on shrimp, deveined and nicked (see above)
15 eggroll/springroll wrappers, cut in half diagonally (2 triangles)
oil for frying
1 tsp minced garlic
1/2 tsp grated ginger
1/2 tsp sesame oil
1 tsp soy sauce
1 tsp sweet chili sauce
1 tsp cornstarch
Cornstarch “paste” (mix well to form paste)
1 Tb cornstarch
1/4 cup water
1. Combine marinade ingredients in bowl, marinate shrimp for 20 minutes.
2. Pat the shrimp dry with a paper towel. Wrap each shrimp in a eggroll/springroll wrapper half. Seal with cornstarch paste.
3. Fry in hot oil (375) for 3 minutes, until golden brown and shrimp is cooked through. Serve with sweet chili sauce for dipping.
Got the recipe fromSteamy Kitchen
When cooking a meal for my family I really want the best for them and have something new to offer, but sometimes I got too lazy to browse for new recipes that’s why I ended up cooking the recipes I used to cook and one of our favourite viands too. We love anything with coconut milk. And what I like with cooking is that you can easily whip up anything from a set of ingredients to make simple meals just what I did. 🙂
string beans&squash in coconut milk
- kalabasa (squash), pared, seeded and cut into 2-inch chunks
- sitaw (long beans), ends trimmed and cut into 3-inch lengths
- cubed pork
- garlic, peeled and minced
- onion, peeled and thinly sliced
- coconut milk
- fish sauce
- vegetable oil
- MAGGI Magic sarap or salt&pepper
1. In a saucepan, heat cooking oil sauté garlic, onions,ginger and add pork meat until colour turns to light brown.
2. Add the peeled and cubed kalabasa and simmer for 5 minutes. Stir in shrimp and sitaw, then continue cooking for another 3 minutes adding fish sauce, and maggi magic sarap or salt&pepper.
3.Pour in the coconut milk into the skillet, bring it to a boil . Cover the skillet and continue simmering until vegetables are cooked and coconut milk becomes a little thick.
4. Serve & enjoy!