Ukoy Filipino Shrimp Fritters (Print Version)

Crispy golden fritters with fresh shrimp and vegetables, a beloved Filipino street food favorite.

# 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 It:

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 evenly.
03 - Gently fold 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 shimmering.
05 - Scoop approximately 1/4 cup of mixture and carefully drop into hot oil. Flatten lightly into a disc shape. Fry 2-3 fritters at a time to prevent overcrowding.
06 - Fry each fritter for 3-4 minutes per side until golden brown and crispy throughout.
07 - Remove fritters with a slotted spoon and transfer to paper towels to drain excess oil.
08 - Combine vinegar, garlic, chili, and salt in a small bowl. Stir until salt dissolves completely.
09 - Arrange ukoy on a serving plate and serve hot while crispy, accompanied by the dipping sauce.

# Expert Advice:

01 -
  • The contrast between the crispy exterior and tender shrimp inside is absolutely addictive
  • These come together in under 40 minutes but taste like they took all day to perfect
  • The dipping sauce cuts through the richness and wakes up your whole palate
02 -
  • Overcrowding the pan will make the oil temperature drop and you will end up with soggy greasy fritters
  • The batter needs to be thick enough to coat the vegetables but thin enough to scoop easily
  • These are best eaten immediately while the shells are still crunchy
03 -
  • Rice flour instead of cornstarch makes these even crispier and lighter
  • Use a small ice cream scoop for uniform fritters that cook evenly

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