Ukoy Filipino Shrimp Fritters (Print Layout)
Crispy golden fritters with fresh shrimp and vegetables, ready in 40 minutes.
# What You Need:
→ Seafood
01 - 7 oz small shrimps, shell on, thoroughly 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 - Combine flour, cornstarch, baking powder, salt, and pepper in a large mixing bowl. Gradually pour in cold water while whisking continuously until a smooth, thick batter forms without lumps.
02 - Add mung bean sprouts, julienned sweet potato, carrot, sliced onion, and chopped spring onions to the batter. Mix thoroughly to ensure all vegetables are evenly coated.
03 - Gently fold cleaned shrimps into the batter and vegetable mixture, being careful not to break the shrimp or overmix.
04 - Pour vegetable oil into a deep frying pan and heat over medium-high heat until oil reaches 350°F or shimmers slightly.
05 - Scoop approximately 1/4 cup of the mixture and carefully drop into hot oil. Lightly flatten with the back of a spoon to form a disc shape. Fry only 2-3 fritters at a time to maintain oil temperature.
06 - Cook each fritter for 3-4 minutes per side until golden brown and crispy throughout. Flip carefully halfway through cooking.
07 - Remove finished fritters using a slotted spoon and transfer immediately to paper towels to drain excess oil.
08 - Combine vinegar, minced garlic, chopped red chili, and salt in a small bowl. Stir until salt dissolves completely.
09 - Arrange hot Ukoy on a serving plate and serve alongside the prepared dipping sauce for immediate consumption.
# Expert Suggestions:
01 -
- The batter stays crispy for hours, not just minutes
- These come together in under 40 minutes from start to finish
- Every batch yields perfectly golden, restaurant quality fritters
02 -
- Cold water is non-negotiable for the crispiest results
- Overcrowding the pan drops the oil temperature and makes soggy fritters
03 -
- Test your oil with a tiny drip of batter, it should sizzle immediately and rise to the top
- Pat shrimp very dry before adding to prevent soggy spots in your fritters