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!
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
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!