Living in our small coastal town of Pilar, Bataan, ukoy wasn't just another recipe, it was a celebration of our morning's catch.
I'll never forget how my mother would light up when my siblings and I would run home with fresh shrimp from the nearby shore, knowing exactly what we wanted her to make.
She'd transform those tiny hipon into the most incredible crispy fritters, the salty breeze from the ocean mixing with the mouthwatering aroma of freshly fried ukoy smelling through our kitchen.
Today, every time I make this Filipino ukoy recipe, that perfect crackle of biting into the crispy exterior takes me right back to our humble kitchen, where we'd gather around still-sizzling ukoy, fighting over the crunchiest pieces and dunking them in spicy vinegar.
I've tested and refined this recipe dozens of times to match my mother's version, and I'm excited to share our family's secrets for achieving that perfect crunch that'll make you feel like you're enjoying afternoon merienda in a Filipino seaside home.
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Why You'll Love This Recipe
- Achieves the perfect crispy texture through a special flour-cornstarch ratio
- Uses easy-to-find ingredients with suggested alternatives
- Includes authentic Filipino cooking techniques
- Perfect for merienda (afternoon snack) or as an appetizer
- Can be made ahead and reheated while maintaining crispiness
- Customizable with different vegetables and seafood options
Ingredients
- 1 cup small shrimps, cleaned (fresh or dried)
- 1 cup cornstarch
- ¼ cup all-purpose flour
- 1½ cups mung bean sprouts
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 piece raw egg
- ¼ teaspoon baking powder
- 1¼ cups water (ice-cold)
- 2 cups cooking oil
For the Dipping Sauce:
- ½ cup spiced vinegar
- 2 Thai chilies, chopped
- 2 cloves garlic, minced
Equipment
- Deep heavy-bottomed pan or kawali: Essential for maintaining consistent oil temperature, resulting in evenly fried, perfectly crispy fritters.
- Spider strainer (siyanse): Ideal for gently removing fritters from hot oil without breaking them, preserving their delicate structure.
- Metal mixing bowls: Better than plastic for keeping batter cold, which is crucial for creating crispy texture.
- Measuring cups and spoons: Ensures recipe precision for consistent results every time.
- Wooden spoon or heat-resistant spatula: Perfect for mixing batter without overworking it and for careful handling during frying.
- Paper towels: Necessary for draining excess oil, keeping fritters crispy rather than greasy.
- Thermometer (optional): Helps maintain the ideal oil temperature (350-375°F/175-190°C) for perfect crispiness.
- Plate lined with paper towels: Creates the ideal surface for draining and cooling fritters.
How To Make
- In a large bowl, combine 1 cup cornstarch, ¼ cup flour, ¼ teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon ground black pepper. Mix these dry ingredients well.
- Crack one egg into the bowl and add 1¼ cups ice-cold water. Stir everything until you have a smooth batter with no lumps.
- Add 1 cup cleaned small shrimps and 1½ cups mung bean sprouts to your batter. Gently fold until everything is evenly coated but not overmixed.
- Pour 2 cups of cooking oil into a deep pan and heat over medium-high heat (350-375°F/175-190°C). Test if the oil is hot enough by dropping a small amount of batter – it should sizzle immediately and rise to the surface.
- Scoop 2-3 tablespoons of the shrimp mixture and carefully drop it into the hot oil. Spread it slightly with your spoon to make it thinner – this technique is crucial for maximum crispiness.
- Fry each piece for 2-3 minutes on each side until golden brown and crispy. Don't overcrowd the pan; cook only 2-3 pieces at a time to maintain oil temperature.
- Remove from the oil using a spider strainer and place on paper towels to drain excess oil.
- While the fritters are cooking, prepare the dipping sauce by combining spiced vinegar, chopped chilies, and minced garlic in a small bowl.
- Serve hot and crispy with the spiced vinegar dipping sauce on the side.
Tips from Lola's Kitchen
- Ice-Cold Water Secret: Always use water straight from the refrigerator or add ice cubes to your measuring cup (removing them before adding to the batter). This creates steam pockets during frying that result in an extra crispy texture.
- The Thin-Spread Technique: When dropping batter into oil, gently spread it to create a thinner fritter. Thinner ukoy = crispier ukoy!
- Oil Temperature Management: If you don't have a thermometer, monitor the oil by dropping a tiny bit of batter—it should bubble vigorously but not smoke or burn instantly. Too hot creates burnt exteriors with raw centers; too cool makes oily, soggy fritters.
- Resting Period: Let the mixed batter rest for 5 minutes before frying to allow the starch to absorb moisture properly.
- Shrimp Preparation: Leave tails and even thin shells on smaller shrimp—they become wonderfully crispy and add authentic flavor. For larger shrimp, remove shells but keep tails for easier handling.
- Vegetable Moisture Control: Pat dry your mung bean sprouts before adding to the batter. Excess moisture is the enemy of crispiness!
- Batching Strategy: Never add cold batter to already-used oil. Wait for oil to return to temperature between batches for consistent results.
Substitutions
- Shrimp Alternatives: Small dried fish (dilis) or fresh small fish (dulong) work beautifully as protein substitutes while maintaining authentic flavor.
- Vegetable Options: If mung bean sprouts aren't available, try julienned carrots, shredded cabbage, or grated squash. Each adds a unique flavor and texture profile.
- Flour Alternatives: For gluten-free ukoy, replace all-purpose flour with rice flour (same amount) or cassava flour (reduce by 25%).
- Starch Options: Potato starch can replace cornstarch (reduce amount by 25%) with similar crispy results.
- Egg Binding: If you're out of eggs, 2 tablespoons of ground flaxseed mixed with 6 tablespoons of water creates a binding alternative, though texture will be slightly different.
- Dipping Sauce Variations: No spiced vinegar? Combine regular white vinegar with garlic, chili, and a pinch of sugar. Alternatively, try a soy sauce-calamansi mixture for a different but complementary flavor profile.
Troubleshooting
- Soggy Fritters: Likely causes include oil not hot enough, too much moisture in vegetables, or overmixing the batter. Solution: Increase heat, pat dry ingredients thoroughly, and mix just until combined.
- Breaking Apart in Oil: The batter may be too thin or ingredients not well-incorporated. Add a bit more flour (1 tablespoon at a time) and gently fold ingredients more thoroughly.
- Too Dense or Doughy: Your batter might be too thick. Add water, 1 tablespoon at a time, until it reaches a consistency that coats the back of a spoon but drips off slowly.
- Burning Before Cooking Through: Oil too hot or fritters too thick. Lower heat slightly and spread the batter thinner when adding to oil.
- Pale and Oily Result: Usually indicates oil temperature too low. Increase heat and ensure oil returns to temperature between batches.
- Bitter Taste: May come from burnt garlic in the dipping sauce. Always add garlic to vinegar raw, never pre-cooked or burnt.
Storage & Reheating
- Counter Storage: Ukoy can be kept at room temperature for up to 1 day in an airtight container lined with paper towels to absorb moisture.
- Refrigeration: Store in a single layer in an airtight container for up to 3 days. Place paper towels between layers if stacking is necessary.
- Freezing: While not ideal as it affects texture, you can freeze ukoy for up to 1 month. Thaw in refrigerator before reheating.
- Best Reheating Method: Preheat oven to 350°F (175°C), place ukoy on a wire rack over a baking sheet, and heat for 5-7 minutes until crispy again. This method preserves crispiness better than microwave reheating.
- Quick Reheating: If short on time, a brief 30-second refry in hot oil can restore crispiness, but be careful not to overcook.
- Reviving Soggy Ukoy: If your stored ukoy has become soft, placing it uncovered in a 300°F (150°C) oven for 10 minutes can help remove moisture and restore some crispiness.
FAQ
Can I prepare the batter ahead of time?
You can prepare the dry ingredients mixture up to 1 week ahead and store in an airtight container. However, once wet ingredients are added, the batter should be used within 1-2 hours. Add the vegetables just before cooking for best results.
Why is my ukoy not as crispy as it should be?
The most common causes are: oil not hot enough, too much moisture in vegetables, batter too thick, or not enough cornstarch in the ratio. Try using ice-cold water, thoroughly drying ingredients, and maintaining proper oil temperature.
Can I make ukoy in an air fryer?
Yes, but with modifications. Spray the air fryer basket with oil, spread the batter thinly, spray the top with oil, and cook at 375°F for 8-10 minutes. The texture will be different but still enjoyable with significantly less oil.
Is traditional ukoy gluten-free?
No, traditional ukoy contains all-purpose flour which has gluten. However, you can easily make it gluten-free by substituting with rice flour or a gluten-free flour blend.
How do I prevent oil splatter during frying?
Ensure all ingredients are thoroughly dried before adding to the batter. Lower the temperature slightly if excessive splattering occurs. Most importantly, gently slide the batter into the oil rather than dropping it from a height.
Can I add other seafood to my ukoy?
Absolutely! Small pieces of squid, crabmeat, or tiny fish work well. Just ensure pieces are small and similar in size for even cooking.
How do I know when the oil is at the right temperature without a thermometer?
Drop a small piece of bread or a drop of batter into the oil. If it sizzles gently and rises to the surface, browning within 45-60 seconds, your oil is ready. If it browns too quickly, the oil is too hot; if it sinks and barely bubbles, the oil is too cool.
What makes ukoy different from other Asian fritters?
Ukoy's distinctive features include the use of whole small shrimp (often with shells intact), the specific cornstarch-flour ratio that creates its unique texture, and the essential accompaniment of spiced vinegar dipping sauce.
Related
Looking for other recipes like this? Try these:
Filipino Ukoy (Crispy Shrimp Fritters)
Equipment
- Deep heavy-bottomed pan or kawali For achieving even frying temperature
- Spider strainer (siyanse) For removing fritters from hot oil
- Metal mixing bowls For preparing batter
- Measuring cups and spoons (Panukat) For precise measurements
- Wooden spoon or spatula For mixing ingredients
- Paper towels For draining excess oil
- Thermometer (optional) For monitoring oil temperature
Ingredients
For the Fritters:
- 1 cup small shrimps hipon, cleaned (fresh or dried)
- 1 cup cornstarch cornstarch powder
- ¼ cup all-purpose flour harina
- 1½ cups mung bean sprouts togue
- ½ teaspoon salt asin
- ½ teaspoon ground black pepper dinurog na paminta
- 1 piece raw egg itlog
- ¼ teaspoon baking powder
- 1¼ cups water tubig
- 2 cups cooking oil mantika
For the Dipping Sauce:
- ½ cup spiced vinegar sinamak or pinakurat
- 2 Thai chilies chopped (siling labuyo)
- 2 cloves garlic minced (bawang)
Instructions
- In a large bowl, combine 1 cup cornstarch, ¼ cup flour, ¼ teaspoon baking powder, ½ teaspoon salt, and ½ teaspoon ground black pepper. Mix these dry ingredients well.
- Crack one egg into the bowl and add 1 ¼ cups cold water. Stir everything until you have a smooth batter with no lumps.
- Add 1 cup cleaned small shrimps and 1 ½ cups mung bean sprouts to your batter. Gently stir until everything is evenly mixed.
- Pour 2 cups of cooking oil into a deep pan and heat over medium-high heat. Test if the oil is hot enough by dropping a small amount of batter – it should sizzle and rise to the surface immediately.
- Scoop 2-3 tablespoons of the shrimp mixture and carefully drop it into the hot oil. Spread it slightly with your spoon to make it thinner – this helps make it crispier.
- Fry each piece for 2-3 minutes on each side until golden brown. Don't overcrowd the pan; cook only 2-3 pieces at a time.
- Remove from the oil using a strainer and place on paper towels to drain excess oil.
- Serve hot and crispy with spiced vinegar on the side for dipping.
- If you have leftovers, let them cool completely before storing in an airtight container. Reheat in the oven at 350°F for 3-5 minutes to make them crispy again.
Tips from Lola's Kitchen
- Use ice-cold water in the batter for extra crispiness
- Don't overmix the batter to avoid tough fritters
- Pat dry shrimps and vegetables before adding to prevent excess moisture
- Maintain consistent oil temperature for even cooking
- Make the fritters thin for maximum crispiness
- Fresh oil yields crispier results
Nutrition
The Story Behind Filipino Ukoy
Ukoy has deep roots in Filipino coastal communities, where abundant harvests of tiny shrimp from local waters inspired this ingenious fritter. This beloved dish emerged from the practical wisdom of Filipino fisherfolk who needed to preserve their daily catch. By combining fresh shrimp with readily available ingredients like mung bean sprouts and turning them into crispy fritters, families could create filling meals that made the most of their seafood bounty.
In the bustling streets of the Philippines, ukoy evolved from a humble home-cooked dish to a popular street food sensation. Street vendors, known locally as magtataho, would carry these golden-brown delicacies in large bilao (woven bamboo trays), their distinctive crackling sound and aromatic appeal drawing hungry passersby. The addition of sinamak or pinakurat (spiced vinegar) as a dipping sauce became a game-changing combination that perfectly balanced the fritter's richness with tangy, spicy notes.
Today, ukoy showcases the Filipino talent for transforming simple ingredients into extraordinary flavors. While modern variations might include kalabasa (squash) or carrots, the dish's essence remains unchanged – perfectly crispy fritters that shatter satisfyingly with each bite, revealing succulent pieces of shrimp within. This enduring recipe has been passed down through generations, with each family adding their own special touch while maintaining the traditional technique that makes ukoy uniquely Filipino.
What sets Filipino ukoy apart from other Asian fritters is its distinctive texture, achieved through a careful balance of cornstarch and flour in the batter. Unlike its counterparts in other Southeast Asian cuisines, ukoy celebrates the whole shrimp, shell and all, creating a more complex texture and deeper seafood flavor that has made it a mainstay in Filipino cuisine, from simple merienda (afternoon snacks) to festive celebrations.
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