Ukoy (Filipino Shrimp and Vegetable Fritters)

About This Recipe

Ukoy are savory Filipino fritters built from a thin batter studded with shredded vegetables like sweet potato or squash, small whole shrimp arranged decoratively on top before frying. The shrimp are often left whole with their shells on, becoming perfectly crisp and edible once fried, adding a distinct crunch and briny flavor that sets ukoy apart from plainer vegetable fritters. Fried until deeply golden and crackling at the edges, ukoy are traditionally dipped in a simple vinegar sauce spiked with garlic and chile, the acidity cutting nicely through the fritters' richness.

Ingredients

Serves 4

• 1 cupall-purpose flour
• 1/4 cupcornstarch
• 1 cupwater
• 1egg
• 1/2 tspsalt
• 1/2 tspturmeric
• 2 cupsshredded sweet potato or squash
• 1 cupbean sprouts
• 200 gsmall shrimp(shell-on)
• 2 cupsvegetable oil(for frying)
• 1/3 cupvinegar(for dipping sauce)
• 1 clovegarlic(minced, for dipping sauce)
• 1chile(sliced, for dipping sauce)

Instructions

1. 1

   Make the batter

   Whisk flour, cornstarch, water, egg, salt and turmeric into a smooth, thin batter.

2. 2

   Add vegetables

   Fold in the shredded sweet potato and bean sprouts.

3. 3

   Heat the oil

   Heat oil in a wide skillet to 350F/175C.

4. 4

   Fry the fritters

   Ladle a portion of the batter into the hot oil, spreading it into a thin round, and immediately top with a few shrimp, pressing gently into the batter.

   Press the shrimp into the batter right after ladling it into the oil, while it's still spreading — this helps them adhere and cook evenly.

5. 5

   Cook

   Fry 3-4 minutes per side until deeply golden and crisp.

6. 6

   Make the dipping sauce

   Mix vinegar with minced garlic and sliced chile.

7. 7

   Serve

   Drain the fritters and serve hot with the vinegar dipping sauce.

Variations

• •

  Using squash instead of sweet potato gives a slightly different color and sweetness.

• •

  A version with mung bean sprouts as the primary vegetable is common in some regions.

• •

  Adding a bit of chopped scallion to the batter gives extra flavor.

Storage

Best eaten fresh and hot; refrigerate leftovers up to 2 days and reheat in an oven or air fryer to help re-crisp.

Frequently Asked Questions