Ukoy Filipino Shrimp Fritters (Printable)

Crispy golden fritters with fresh shrimp and mixed 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 Steps:

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.
03 - Gently fold shrimps into the batter and vegetable mixture, being careful 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 to form a disc. Fry 2-3 fritters at a time to avoid 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, minced garlic, chopped chili, and salt in a small bowl. Stir until salt dissolves.
09 - Serve Ukoy immediately while hot and crispy, accompanied by the dipping sauce.

# Expert Advice:

01 -
  • These fritters achieve that restaurant quality crunch with just a few pantry staples
  • The combination of sweet potato and shrimp creates layers of flavor in every bite
  • They come together in under 40 minutes for an impressive appetizer or snack
02 -
  • Crowding the pan drops the oil temperature and makes soggy fritters
  • The batter should be thick enough to coat vegetables, not runny like pancake batter
  • Let the oil come back to temperature between batches for consistent results
03 -
  • Test your oil temperature by dropping in a small bit of batter, it should sizzle immediately and rise to the top
  • Use a julienne peeler or mandoline for uniform, thin vegetable strips that cook evenly

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