Ukoy Filipino Shrimp Fritters (Print)
Golden crispy fritters featuring fresh shrimp and julienned vegetables, a beloved Filipino street food favorite.
# Ingredient List:
→ 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 Steps:
01 - Combine flour, cornstarch, baking powder, salt, and pepper in a large mixing bowl. Gradually whisk in cold water until smooth and thick batter forms.
02 - Add mung bean sprouts, sweet potato, carrot, onion, and spring onions to the batter. Mix thoroughly to coat all vegetables evenly.
03 - Gently fold cleaned shrimps into the batter and vegetable mixture, taking care not to break them apart.
04 - Pour vegetable oil into a deep frying pan and heat over medium-high heat until properly hot for frying.
05 - Scoop approximately 1/4 cup of mixture and carefully drop into hot oil. Lightly flatten to form a disc shape. Fry 2-3 fritters at a time to prevent overcrowding.
06 - Cook each fritter for 3-4 minutes per side until golden brown and crispy throughout.
07 - Remove finished fritters using a slotted spoon and transfer to paper towels to drain excess oil.
08 - Combine vinegar, minced garlic, chopped chili, and salt in a small bowl. Stir until well blended.
09 - Serve Ukoy immediately while hot and crispy, accompanied by the prepared dipping sauce.
# Expert Suggestions:
01 -
- The contrast between the shatteringly crisp exterior and tender sweet shrimp inside is absolutely addictive
- These fritters come together in under 40 minutes but taste like they required hours of kitchen wisdom
02 -
- Cold water in your batter is not optional. It makes the difference between light crispy fritters and heavy doughy ones.
- Crowding the pan drops the oil temperature dramatically. Be patient and fry in small batches.
03 -
- Test your oil temperature with a tiny bit of batter. It should sizzle immediately and rise to the surface without burning.
- These reheat surprisingly well in a toaster oven at 375°F for about 5 minutes. They will regain most of their crunch.