Ukoy Filipino Shrimp Fritters (Print Version)

Golden crispy Filipino fritters with fresh shrimp and vegetables

# What You'll Need:

→ Seafood

01 - 7 oz small shrimps, shell on, well cleaned

→ Vegetables

02 - 1 cup mung bean sprouts
03 - 1 small sweet potato, julienned
04 - 1 small carrot, julienned
05 - 1 small onion, thinly sliced
06 - 2 stalks spring onions, chopped

→ Batter

07 - 1 cup all-purpose flour
08 - 1/4 cup cornstarch
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1 cup cold water

→ For Frying

13 - 2 cups vegetable oil

→ Optional Dipping Sauce

14 - 1/4 cup vinegar
15 - 2 cloves garlic, minced
16 - 1 red chili, chopped
17 - Pinch of salt

# How to Cook:

01 - In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water, whisking until smooth and thick batter forms.
02 - Add mung bean sprouts, sweet potato, carrot, onion, and spring onions to the batter. Mix well to coat all vegetables evenly.
03 - Gently fold shrimps into the batter and vegetable mixture, being careful not to break them apart.
04 - Heat vegetable oil in a deep frying pan over medium-high heat until hot enough for frying.
05 - Scoop about 1/4 cup of mixture and carefully drop into hot oil, flattening lightly to form a disc. Fry 2-3 fritters at a time to avoid overcrowding.
06 - Fry each fritter for 3-4 minutes per side or until golden brown and crispy throughout.
07 - Remove fritters with a slotted spoon and drain on paper towels to remove excess oil.
08 - Combine vinegar, garlic, chili, and salt in a small bowl, stirring until salt dissolves.
09 - Serve Ukoy hot while crispy, accompanied by the prepared dipping sauce on the side.

# Expert Advice:

01 -
  • The contrast between the crunchy exterior and tender shrimp inside is absolutely addictive
  • These come together in under 40 minutes but taste like they took hours to perfect
  • The dipping sauce hits every flavor note your crave tangy, spicy, and bright
02 -
  • Overcrowding the pan drops the oil temperature dramatically, leading to soggy, greasy fritters
  • The batter should be thick enough to coat the vegetables generously, not runny like a pancake batter
  • These are best eaten within minutes of frying, though you can reheat them in a toaster oven to restore some crispiness
03 -
  • Pat the vegetables dry before adding them to prevent the batter from becoming too watery
  • Let the fritters rest on a wire rack instead of paper towels to maintain crispiness on all sides

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