(WJBK) - Dorothy Hernandez and Jake Williams from Sarap Detroit are collaborating with a chef from Seattle for a kamayan pop-up dinner. What is kamayan, you ask? It is a traditional way to serve a Filipino feast. The table is set with banana leaves and food is piled on to the leaves.
The dinner is September 19 at Brooklyn Street Local in Detroit. There will be two seatings, 6 p.m. and 8:30 p.m., and tickets will be $45 and available at www.sarapdetroit.com.
VIDEO: Dorothy Hernandez and Jake Williams join us in the FOX 2 Cooking School to show us a Filipino-inspired kamayan feast, and to share their recipe Ukoy (filipino shrimp fritters). You can get their recipe below.
Ukoy (Filipino Shrimp Fritters)
Recipe courtesy Sarap Detroit
3 eggs, beaten
1 ½ cup milk
2 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
3 ¼ cups all purpose flour
1 cup grated sweet potato
1 cup sliced scallions
1 ½ cups bean sprouts
1 cup shrimp, peeled, deveined and chopped
2 teaspoons fish sauce
¼ teaspoon black pepper
2 cups canola oil
1 cup rice vinegar with two tablespoons minced garlic and chopped chilies for serving
Make the batter by combining the eggs, milk, baking powder, salt, paprika, and cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Refrigerate for at least 30 minutes or up to an hour.
While waiting for the mixture to chill, combine the sweet potato, scallions, sprouts, and shrimp in a bowl. Season with the fish sauce and black pepper. Pour the filling ingredients into the batter.
Heat oil to 350 degrees in a deep pot. When the oil is hot enough, scoop about ¼ cup of the mixture and quickly but carefully drop into the oil.
Cook each side for 2 to 3 minutes or until the color turns golden brown. Transfer the fritter to a plate lined with a paper towel to drain. Repeat with the rest of the mixture.
Serve hot with the vinegar dipping sauce.