Ukoy With Chili Vinegar Sauce Recipe – Where Hawaii Eats – Ep#5

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ANNE LEE and Chef Ron prepare this delicious Ukoy With Chili Vinegar Sauce at the beautiful Outrigger Waikiki

Ukoy With Chili Vinegar Sauce

Ingredients

• Green Cooking Papaya (Shred) 1/2lb
• Kabocha (Shred) 1/2lb
• Flour 1cup
• Salt Pepper To taste

Chili Vinegar Sauce

Ingredients

• Cane Vinegar 1cup
• Garlic (Finely Chopped) 3 cloves
• Chili Pepper (Sliced) 1pc
• Black pepper to taste

Directions: Combine all ingredients and reserve

Cooking Instructions

1. Mix Shredded Papaya and shredded kabocha.
2. Add Flour and combine until fully incorporated.
3. Season with Salt and Pepper.
4. Refrigerate for 30 minutes.
5. In a shallow frying pan, add oil and heat until hot.
6. Portion mixture into flat hashes and fry until golden brown.
7. Serve with Garlic Chili Vinegar Sauce.

Chef Ron’s Ukoy With Chili Vinegar Sauce