Ingredients Jump to Instructions ↓

  1. 1/2 kalabasa (Japanese squash) , seeded, grated with peel (around 3 to 4 cups grated)

  2. 8 to 16 medium-sized shrimp, head-on

  3. 1/2 red onion, peeled and finely sliced

  4. 1 to 2 carrots, peeled and grated (around 1 cup grated)

  5. 1/2 cup cornstarch

  6. 2 medium eggs, lightly beaten

  7. 1/8 tsp ground pepper

  8. 1/4 tsp salt

  9. frying oil

Instructions Jump to Ingredients ↑

  1. With scissors, trim tendrils of shrimp.

  2. In a wide skillet, heat oil of about 1-inch deep until sizzling.

  3. In a bowl, combine kalabasa, carrots, onions, cornstarch, egg, salt and pepper. Mix in shrimp.

  4. Use a wide spoon to scoop mixture and to shape into patties, each patty with one or two pieces of shrimp. Using spoon, gently slide formed mixture into hot oil.

  5. Fry patties until crisp and golden brown. Turn once to other side and continue to fry. Remove from heat and drain excess oil on paper towels. Serve with a spicy vinegar dip.

  6. Spicy Vinegar Dip 1 cup white vinegar 3 to 4 cloves garlic, peeled and minced 1/2 onion, peeled and finely chopped 1/8 tsp freshly-ground pepper 1/4 tsp salt Combine ingredients and allow flavors to marry for a few minutes before using as dip.


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