Ukoy 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
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
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
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