Filipino Ukoy (Shrimp Fritters) Recipe
Ukoy, also known as shrimp fritters, is a popular street food often enjoyed at festivals, celebrations, and family gatherings. Originally created as an afternoon snack to bridge the gap between meals, it has since become a beloved side dish in Filipino restaurants worldwide.
Ingredients
- Shrimp (peeled and deveined) - 1 lb
- Sweet potato (peeled and julienned) - 1
- Carrot (peeled and julienned) - 1
- Bean sprouts - 1 cup
- Green onions (chopped) - 2
- All-purpose flour - 1 cup
- Cornstarch - 2 tbsp
- Baking powder - 1 tsp
- Water - 1 cup
- Garlic (minced) - 2 cloves
- Salt and pepper - to taste
- Vegetable oil - for frying
- Vinegar dipping sauce (optional)
Instructions
- In a large bowl, combine all-purpose flour, cornstarch, baking powder, minced garlic, salt, and pepper. Gradually whisk in water until a smooth batter forms.
- Add shrimp, sweet potato, carrot, bean sprouts, and green onions to the batter. Mix well to coat the ingredients evenly.
- Heat vegetable oil in a large skillet or frying pan over medium heat.
- Spoon the shrimp and vegetable mixture into the hot oil, forming small patties. Flatten them slightly with the back of the spoon.
- Fry the Ukoy patties until golden brown and crispy on both sides, about 2-3 minutes per side.
- Remove the Ukoy from the oil and drain on paper towels to remove excess oil.
- Serve the Ukoy hot, with vinegar dipping sauce on the side if desired.
Nutrition
Calories: 118kcalCarbohydrates: 14gProtein: 10gFat: 2gCholesterol: 80mgSodium: 481mgFiber: 1gSugar: 2g
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