Ukoy (Filipino Shrimp Fritters) Recipe!

Ukoy (Filipino Shrimp Fritters) Recipe!

Ukoy is a Filipino version of shrimp fritters. Ukoy usually consists of baby or small shrimps with head and shell on and are mixed and fried until crisp perfection. The regular Ukoy is always peddled around in Philippines by street vendors as merienda or snacks but it can also be an appetizer or a main dish.

There are several variations of this dish. There are also other Ukoy variations wherein shrimps replaced by small fishes such as dilis or dulong. The most common ingredients that are mixed with shrimps are mung bean sprouts or togue and julienned squash.

This is my recipe version of Ukoy (Filipino Shrimp Fritters), Enjoy!

 

Ingredients:

1 cup small shrimps, cleaned and whiskers trimmed off

3/4 cup bean sprouts

1/2 cup sweet potato (Kamote in Filipino Dialect) thin strips

2 pcs. eggs, beaten

1 cup cornstarch

3/4 cup water

1 tsp. salt

1/2 tsp. ground black pepper

2-3 cups cooking oil

For the Dipping Sauce:

3-5 pcs. thai pepper or Filipino hot chili pepper “labuyo” – optional

1/4 cup vinegar

3 cloves garlic, chopped

1/8 tsp. ground pepper

1/2 tsp. salt

 

Directions:

Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.

Then add the shrimps, bean sprouts and sweet potato then blend well.

Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.

Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both
sides are brown.

Remove from the pan and drain on paper towels.

Serve with garlic vinegar sauce.

Serve while it’s freaking hot and crispy.

Share and Enjoy!

Ukoy (Filipino Shrimp Fritters) Recipe!
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ukoy (Filipino Shrimp Fritters) Recipe!
Print Recipe
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Prep Time
10 minutes
Cook Time Passive Time
10 minutes 20 minutes
Ingredients
For the Dipping Sauce:
Servings:
Instructions
  1. Combine water, cornstarch, beaten eggs, salt and pepper to taste in a bowl.
  2. Then add the shrimps, bean sprouts and sweet potato then blend well.
  3. Heat cooking oil in a frying pan over medium heat, wait until oil gets hot.
  4. Drop about 3 tbsp. of the mixture into the hot oil and fry over medium heat until crisp and both sides are brown.
  5. Remove from the pan and drain on paper towels.
  6. Serve with garlic vinegar sauce.
  7. Serve while it’s freaking hot and crispy.
  8. Share and Enjoy!
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Bean Sprout & Tofu Shrimp Fritters – Ukoy

Bean Sprout & Tofu Shrimp Fritters – Ukoy

shrimp frittersUkoy is a typical Filipino appetizer, snack, or even main course.  It’s a mixture of bean sprouts, tofu, sweet potato, or other veggies usually topped with small unpeeled shrimp that’s battered and fried.  In short it’s the Filipino version of Shrimp Fritters.

In the Philippines it’s usually eaten as a crunchy snack and is made with the veggies and small unpeeled shrimp.  The shrimp is eaten peel and all making it very crunchy indeed.  In our family we serve Shrimp Fritters as a main course with steamed rice.  We use larger shrimp that are peeled and de-veined.  We always dip it in a spicy garlic vinegar sauce.  It’s super yummy and is one of my favorite Filipino dishes.

The batter is traditionally made with corn starch instead of flour making the shrimp fritter crispy or crunchy.  I make mine with Mochiko Sweet Rice Flour and they are very crispy!

Here’s my version of Ukoy, Filipino Shrimp Fritters!

Makes 6 Shrimp Fritters

Ingredients:

1/2 Cup Mochiko Sweet Rice Flour

1/2 Cup Water

2 Large Eggs

4 Oz. Garlic – finely minced

4 Oz. Firm Tofu – cut into small cubes

1/4 Cup Green Onion – finely chopped

1 Tsp. Salt

1 Tsp. Ground Black Pepper

6 Large Shrimp – peeled, de-veined, and butterflied

Oil for frying

Directions:

Whisk together eggs, water, Mochiko flour until smooth.  Batter will be thin.

Stir in the rest of the ingredients except shrimp and oil.

Heat 1 1/12″ of oil in pan.

Drop 2 Tbs. of batter in pan. Oil should sizzle.

Place a shrimp in the middle and cover with 1 tbs. batter.

Fry until golden brown then carefully flip over.

Fry other side until golden brown.

Drain on paper towel

Repeat with remaining batter and shrimp.

Transfer onto serving plate and serve

Sauce:

Mix together 1/2 cup white vinegar, 1 clove roughly chopped garlic, 2 small crushed hot peppers, 1/4 tsp. salt, 1/2 tsp. black pepper

 

 

 

shrimp fritters
Bean Sprout & Tofu Shrimp Fritters - Ukoy
Print Recipe
Servings
6 Shrimp Fritters
Servings
6 Shrimp Fritters
shrimp fritters
Bean Sprout & Tofu Shrimp Fritters - Ukoy
Print Recipe
Servings
6 Shrimp Fritters
Servings
6 Shrimp Fritters
Ingredients
Servings: Shrimp Fritters
Instructions
  1. Whisk together eggs, water, Mochiko flour until smooth. Batter will be thin.
  2. Stir in the rest of the ingredients except shrimp and oil.
  3. Heat 1 1/12" of oil in pan.
  4. Drop 2 Tbs. of batter in pan. Oil should sizzle.
  5. Place a shrimp in the middle and cover with 1 tbs. batter.
  6. Fry until golden brown then carefully flip over.
  7. Fry other side until golden brown.
  8. Drain on paper towel
  9. Repeat with remaining batter and shrimp.
  10. Transfer onto serving plate and serve
Recipe Notes

Sauce:
Mix together 1/2 cup white vinegar, 1 clove roughly chopped garlic, 2 small crushed hot peppers, 1/4 tsp. salt, 1/2 tsp. black pepper

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Fried Lumpia – Filipino Egg Rolls – Recipe

Fried Lumpia – Filipino Egg Rolls – Recipe

Fried Lumpia - Filipino Egg Rolls

When most folks see spring or egg rolls they usually think of Chinese or Thai cuisine, but many other Asian cuisines make their own version of egg rolls.

In the Philippines egg rolls are called “Lumpia”.

There are several local versions of this pastry which is of Chinese origin.  The Filipino lumpia range in variety from the slimmer fried rolls called “Lumpiang Shanghai” which are filled with ground pork and other minced Southeast Asian vegetables including water chestnuts and bamboo shoots.  These lumpia are typically served with a sweet and sour dipping sauce; “Lumpiang Sariwa” which literally means “Fresh Lumpia”, these rolls are wrapped in a thin homemade crepe like wrapper as opposed to the store bought wrappers which are generally thicker.  These lumpias are filled with stir-fried veggies such as string beans, carrots, onions, bamboo shoots, ubob (heart of palms), and other vegetables.  They are not fried, but rather are served in the soft thin wrapper drizzled with a thickened soy sauce similar to the sweet and sour sauce but saltier and sprinkled with crushed peanuts; “Lumpiang Prito” which means “Fried Lumpia”.  These are fatter fried rolls that can be filled with meat, seafood, and veggies.  These lumpias are usually served with a garlic vinegar dipping sauce; and there is “Lumpiang Hubad” which means “Naked Lumpia”.  This doesn’t mean that it should be eaten in the buff, but rather refers to the lumpia filling served without the pastry wrap.  It’s usually the same veggie stir-fry used to fill the Lumpiang Sariwa.

In short the Filipino Lumpia can be filled with almost anything.  My girlfriends and I usually joke and say we’re going to clean our refrigerators and make lumpia, meaning we pretty much stir-fry what ever we find in the fridge and roll it in egg roll wrappers.

Here is my family’s favorite lumpia recipe.  It’s filled with ground beef, bean sprouts, potatoes, and tofu, fried and dipped in a garlic vinegar sauce.  I usually make a big pot of filling, enough to make 50 lumpia, and freeze them.  Unfried lumpia freezes very well and is great to have on hand for days when I don’t have time to cook dinner or when unexpected dinner guests stop by.  You can fry them directly from the freezer, in fact frozen lumpia shouldn’t be completely thawed before frying as thawing them causes them to become soggy and fall apart.

Fried Lumpia

Makes about 50 rolls

Ingredients:

1 lbs. ground beef

2 large potatoes – cooked and diced

1 large onion – minced

2 tbl. minced garlic

2 cups bean sprouts – rinsed

2 cups firm tofu – cubed in small cubes

2 tbl. cooking oil

2 tsp. soy sauce

Salt & Pepper to taste

2 packages frozen egg roll wrappers found in Asian markets

1 egg slightly beaten

Sauce:

1/2 cup white vinegar

1 tsp. minced garlic

Ground black pepper

Fried Lumpia - Filipino Egg Rolls

You can buy frozen spring or egg roll wrappers or shells, bean sprouts, and tofu at Asian markets. Tofu can also be found in most grocery stores.  Be sure you are using Bean Sprouts and not Alfalfa Sprouts which are thinner and have a different flavor.

Directions:

1.  Scrub potatoes.  Cook your potatoes in the microwave, about 9 minutes.  Be sure to pierce the potatoes with a fork in several places so they don’t explode while cooking.  I make mine in a microwave potato bag that my daughter got from a craft fair.  They’re great for microwaving potatoes; no need to pierce them and the potatoes come out perfect every time.

Fried Lumpia - Filipino Egg Rolls

2.  Dice onions, potatoes, and tofu into small cubes about 1/4″.

3.  Heat oil in frying pan.  Add onions.  Cook until they start to turn tranlucent.  Add minced garlic.  Cook until garlic starts to turn brown.

4.  Add ground beef.  Cook until beef is crumbly.

5.  Add potatoes and bean sprouts.  Cook until sprouts are soft.

6.  Add tofu, soy sauce, salt & pepper.

7.  Cook until tofu is soft but not mushy.  About 5 minutes.

8.  Remove from heat and drain any liquid from the pan.  Try to make your meat mixture as dry as possible, if there’s too much liquid it will cause the wrappers to tear when rolling.

Fried Lumpia - Filipino Egg Rolls

9.  Fill each wrapper with about 2 tbl. of meat mixture and roll.  Seal ends by lightly brushing wrapper with the beaten egg.

Fried Lumpia - Filipino Egg Rolls

To roll lumpia:

1.  Place a wrapper on a plate or cutting board with one corner facing you.

2.  Put about 2 tbl. meat mixture in center of wrapper.  Spread filling in a line across leaving about 3 inches of wrapper on each side.

3.  Fold corner closest to you over the meat mixture.

4.  Fold in side corners over the first fold.  Brush remaining corner with egg.

5.  Roll the folded portion over until it meets the far corner.  You should end up with a cigar shaped roll.

You can fry the lumpia once it’s rolled or place seam side down in ziploc freezer bags and freezer for later use.

To fry lumpia heat about 1 inch of oil in a frying pan.  Place lumpia seam side down, cook about 2-3 minutes or until bottom is golden brown.  Turn over and cook until all it’s golden brown.  Drain on paper towels.

Serve immediately as cold lumpia will loose its crunch and get soft and soggy.

Fried lumpia will turn soft and soggy if kept in the fridge.  You can warm it up by heating in an oven or toaster oven on high heat for a few minutes.  Re-heating in the microwave is not recommended, the lumpia will be soft.

You can make the dipping sauce just before serving.  I usually make the sauce as needed, it’s simple enough to throw together.

Fried Lumpia - Filipino Egg Rolls - Recipe
Print Recipe
Servings Prep Time
25 Eggrolls 45 Minutes
Cook Time
5 Minutes
Servings Prep Time
25 Eggrolls 45 Minutes
Cook Time
5 Minutes
Fried Lumpia - Filipino Egg Rolls - Recipe
Print Recipe
Servings Prep Time
25 Eggrolls 45 Minutes
Cook Time
5 Minutes
Servings Prep Time
25 Eggrolls 45 Minutes
Cook Time
5 Minutes
Ingredients
Servings: Eggrolls
Instructions
  1. Scrub potatoes. Cook your potatoes in the microwave, about 9 minutes. Be sure to pierce the potatoes with a fork in several places so they don't explode while cooking. I make mine in a microwave potato bag that my daughter got from a craft fair. They're great for microwaving potatoes; no need to pierce them and the potatoes come out perfect every time.
  2. Dice onions, potatoes, and tofu into small cubes about 1/4".
  3. Heat oil in frying pan. Add onions. Cook until they start to turn tranlucent. Add minced garlic. Cook until garlic starts to turn brown.
  4. Add ground beef. Cook until beef is crumbly.
  5. Add potatoes and bean sprouts. Cook until sprouts are soft.
  6. Add tofu, soy sauce, salt & pepper.
  7. Cook until tofu is soft but not mushy. About 5 minutes.
  8. Remove from heat and drain any liquid from the pan. Try to make your meat mixture as dry as possible, if there's too much liquid it will cause the wrappers to tear when rolling.
  9. Fill each wrapper with about 2 tbl. of meat mixture and roll. Seal ends by lightly brushing wrapper with the beaten egg.
  10. To roll lumpia: Place a wrapper on a plate or cutting board with one corner facing you.
  11. Put about 2 tbl. meat mixture in center of wrapper. Spread filling in a line across leaving about 3 inches of wrapper on each side.
  12. Fold corner closest to you over the meat mixture.
  13. Fold in side corners over the first fold. Brush remaining corner with egg.
  14. Roll the folded portion over until it meets the far corner. You should end up with a cigar shaped roll.
  15. You can fry the lumpia once it's rolled or place seam side down in ziploc freezer bags and freezer for later use.
  16. To fry lumpia heat about 1 inch of oil in a frying pan. Place lumpia seam side down, cook about 2-3 minutes or until bottom is golden brown. Turn over and cook until all it's golden brown. Drain on paper towels.
  17. Serve immediately as cold lumpia will loose its crunch and get soft and soggy.
Recipe Notes

You can buy frozen spring or egg roll wrappers or shells, bean sprouts, and tofu at Asian markets. Tofu can also be found in most grocery stores.  Be sure you are using Bean Sprouts and not Alfalfa Sprouts which are thinner and have a different flavor.

Fried lumpia will turn soft and soggy if kept in the fridge. You can warm it up by heating in an oven or toaster oven on high heat for a few minutes. Re-heating in the microwave is not recommended, the lumpia will be soft.

You can make the dipping sauce just before serving. I usually make the sauce as needed, it's simple enough to throw together.

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