Ukoy Filipino Shrimp Fritters (Printable Version)
Crispy golden fritters with fresh shrimp and mixed vegetables, a beloved Filipino street snack perfect for sharing.
# 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
# Directions:
01 - In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water, whisking until you have a smooth, thick batter.
02 - Add the mung bean sprouts, sweet potato, carrot, onion, and spring onions. Mix well to coat all vegetables in the batter.
03 - Gently fold the shrimps into the batter and vegetable mixture.
04 - Heat vegetable oil in a deep frying pan over medium-high heat.
05 - Scoop about 1/4 cup of the mixture and carefully drop into the 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.
07 - Remove with a slotted spoon and drain on paper towels.
08 - For the dipping sauce, combine vinegar, garlic, chili, and salt in a small bowl.
09 - Serve Ukoy hot with dipping sauce.
# Expert Tips:
01 -
- The contrast between the shattering crispy outside and tender shrimp inside is absolutely addictive
- These come together in under an hour but taste like something you waited all day for
- Each fritter is a perfect balance of sweet vegetables, briny shrimp, and savory crunch
02 -
- Cold water in the batter is non-negotiable, room temperature water makes the fritters tough and heavy
- Crowding the pan drops the oil temperature and you'll end up with soggy, greasy fritters
- These are best eaten immediately while they're still shatteringly crisp from the fryer
03 -
- Julienne your vegetables thin and uniform so they all cook at the same rate
- Let the oil come back to temperature between batches, or you'll notice the difference in crunch
- Serve these within 30 minutes of frying, they lose their magic as they sit