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Home » Recipes » Appetizer Recipes » Ukoy Recipe (Shrimp Fritter)

Ukoy Recipe (Shrimp Fritter)

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Ukoy is the Filipino version of shrimp fritters. Small shrimps with head and shell on are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack. Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts and julienned calabaza squash. There are also other ukoy variations wherein small fish are used instead of shrimp.

Filipino Ukoy Recipe

I learned to eat Ukoy when I was still a kid. Every afternoon, our trusted vendor peddles this dish along with other merienda items.  I enjoy having it dipped in spicy vinegar such as sinamak or pinakurat.

The secret to a good Ukoy is its texture. You can put any ingredient that you want as long as it is within the norm but it should come out extra crispy. During my first few tries, I was not satisfied with the texture. Although the taste was extremely superb, the texture is a bit soggy. Instead of giving-up, I did several more experiments and finally got the crispy texture that I wanted. How did I do it? I simply changed the flour and cornstarch ratio by adding more cornstarch and decreasing the amount of flour.

I used small dried shrimps instead of the fresh small ones for this recipe. I can’t find the right sized fresh or even packaged shrimps in my area. It turned out that the dried shrimps are more flavorful than the fresh shrimps that I usually use.

Are you craving for Ukoy?

Try this recipe and let me know your thoughts.

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Ukoy Recipe (Shrimp Fritter)

This is a recipe for Ukoy Recipe (Shrimp Fritter)
Course Shrimp
Cuisine Filipino
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 3
Author Vanjo Merano

Ingredients

  • 1 cup small shrimps cleaned
  • 1 cup cornstarch
  • 1/4 cup flour
  • 1 1/2 cups mung bean sprouts togue
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 piece raw egg
  • 1/4 teaspoon baking powder
  • 1 1/4 cups water
  • 2 cups cooking oil

Instructions

  • Combine cornstarch, flour, baking powder, egg, water, salt, and ground black pepper then stir until diluted.
  • Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
  • Heat a frying pan or small cooking pot and pour-in the cooking oil.
  • When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.
  • Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary. Repeat this step until the entire mixture is consumed.
  • Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.
  • Remove the paper towel and serve with sinamak.
  • Share and enjoy!

Nutrition

Serving: 3g

Watch the Video on How to Cook Ukoy

 

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  • Garlic Butter Shrimp Recipe
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  • Easy Kung Pao Shrimp Recipe
    Easy Kung Pao Shrimp Recipe
  • Shrimp Bisque and Clubhouse Sandwich
    Shrimp Bisque and Clubhouse Sandwich
  • Garlic Butter Shrimp Pancit Canton
    Garlic Butter Shrimp Pancit Canton
  • Coconut Shrimp
    Coconut Shrimp

Reader Interactions

Comments

  1. ambin says

    August 29, 2018 at 2:32 am

    i ate ukoy with julienned raw camote and scallions and its my favorite. i dont like squash. and not too much toge. try the camote and scallions. its sweeter and more delicious in my opinion

    Reply
  2. Ricky says

    April 13, 2012 at 3:59 am

    Being single and living alone in Mid East your website is a big help, keep it up and more power to you.

    Reply
  3. rico sabino says

    April 2, 2011 at 7:00 pm

    would you be interested in partnering with us to create a mobile app for your recipe book in iPad and iPhone? in Android Phone and tablet?

    Reply
  4. mary says

    November 14, 2010 at 11:59 pm

    my family love the food that i cooked for them.when i learned delicious recipes from ur website i really enjoyed cooking.thankx a lot.my family loves the taste.God Bless

    Reply
  5. Lani says

    August 1, 2010 at 9:38 am

    Can I cook bibingka minus salted?

    Reply
  6. Lani says

    August 1, 2010 at 9:33 am

    Hi just tried Ukoy today and can’t believe it taste almost like home cook (been away from home 3 yrs now, you can’t believe how much i miss filipino food and makati rolling resto-street vendors LOL), your website is so helpful and easy to follow especially the video. Can’t thank you enough. Hope i can get your ecookbook its like a must have best seller ;0). Again thank you to you and your lovely family.

    Reply
  7. Cheri says

    June 29, 2010 at 3:14 pm

    ayan! sa wakas may ukoy na rin! 😀

    Reply
  8. jinky says

    June 22, 2010 at 6:30 pm

    thanks kuya am lovinnn your show..just keep it up, i enjoy cooking right now and taste good too..thanks a lot and more power!!!cheers from your FPO Family

    Reply
    • Panlasang Pinoy says

      June 22, 2010 at 6:45 pm

      Thanks Jinky

      Reply

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