Filipino Ukoy (Crispy Shrimp Fritters)
Ukoy is a beloved Filipino fritter made by combining small shrimp (fresh or dried) with mung bean sprouts in a crispy cornstarch-based batter, deep-fried until golden brown, and traditionally served with spicy vinegar dipping sauce as a satisfying snack or appetizer.
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