Palau has one of the smallest populations of any independent country in the world, with just around 20,000 residents. So finding an actual recipe was very hard this time! Palau is an archipelago that consists of more than 500 islands with a varied array of landscapes. Palauan culture is primarily based on stories, myths, and legends. Elders play a crucial role in preserving and transmitting this knowledge and history.

Things you didn’t know about Palau:

• Palau is famous for its Jellyfish Lake, a marine lake where millions of golden jellyfish have evolved without stinging tentacles. Visitors can snorkel and swim among these harmless jellyfish, creating a unique and magical experience.
• Some of the world’s oldest known living corals can be found in Palau’s waters, with some estimated to be over 5,000 years old. These corals have survived for millennia, making them a remarkable natural wonder.
• Palau was the site of a significant World War II battle, and the waters around the islands are littered with shipwrecks and remnants of the conflict. These relics have become popular dive sites and historical attractions.
• Palau has declared its waters a shark sanctuary, making it illegal to harvest or possess sharks and their products within its Exclusive Economic Zone. This initiative is aimed at protecting these endangered species.
• The chuab is a traditional Palauan tattoo that holds cultural and societal significance. Historically, these tattoos were worn by men to symbolize achievements, social status, and tribal affiliations. While not as prevalent today, the chuab remains an emblem of Palauan identity and cultural pride.

The Palauan cuisine is heavily influenced by Japan and the Philippines. Ukoy are deep-fried shrimp and squash fritters, a much beloved snack in Palau, and I get why! These tiny shrimp fritters are amazing.

Ingredients:

Dipping Sauce:

• 60 ml sushi vinegar
• 1 teaspoon sugar
• 1 teaspoon minced shallot
• 1/2 thai chili

Ukoy:

• 8 ounces shrimp (see note)
• 1 pound kabocha or calabaza squash julienned (see note)
• 1 medium carrot julienned (see note)
• 1 small onion sliced thinly (see note)
• 1 cup cilantro (stems and leaves) chopped (see note)
• salt to taste (I used 1 teaspoon kosher salt; use less for table salt)
• pepper to taste
• 1 cup rice flour sub: cornstarch or potato flour
• 2 teaspoons baking powder
• 1 tablespoon fish sauce
• ¾ cup water
• canola or other vegetable oil for frying

Recipe:

1. Prepare the dipping sauce by combining vinegar, sugar, shallot, and chilies in a bowl. Adjust the seasoning with salt and pepper to your liking.
2. In a big bowl, mix together squash, carrots, onion, and cilantro. Season with salt and pepper, and toss the ingredients to combine.
3. Season the shrimp with salt and pepper, then incorporate them into the vegetable mixture.
4. Create the batter by blending rice flour, baking powder, fish sauce, and ¾ cup of water. Pour the batter over the vegetable and shrimp mixture, ensuring all everything is coated.
5. Heat a skillet with about an inch of oil over high heat.
6. Using a large spoon or turner, spread approximately ½ cup of the mixture, then carefully slide it into the hot oil.
7. Fry each side for approximately 2 minutes or until golden brown. Once done, place the fritters on paper towels to drain excess oil.