Ukoy Filipino Shrimp Fritters (Print)
Golden crispy fritters loaded with shrimp and vegetables, a beloved Filipino street snack
# 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 Make:
01 - Combine flour, cornstarch, baking powder, salt, and pepper in a large mixing bowl. Gradually whisk in cold water until smooth and thick.
02 - Add mung bean sprouts, sweet potato, carrot, onion, and spring onions to the batter. Mix thoroughly to coat all vegetables.
03 - Gently fold shrimps into the batter and vegetable mixture, being careful not to break them apart.
04 - Pour vegetable oil into a deep frying pan and heat over medium-high heat until shimmering.
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 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 dipping sauce.
# Expert Tips:
01 -
- These fritters stay impossibly crispy for hours, making them perfect for parties or afternoon snacks
- The combination of sweet potato and shrimp creates this incredible sweet-savory crunch that keeps everyone reaching for more
02 -
- Keep the oil temperature steady, if it drops too low the fritters will absorb too much oil and become soggy instead of crispy
- Dont make the fritters too thick or the vegetables inside wont cook through before the outside burns
03 -
- Pat the vegetables dry with paper towels before mixing them into the batter to prevent excess moisture from making the fritters soggy
- If the batter seems too thick after sitting, add another tablespoon of cold water to loosen it slightly