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Filipino Ukoy (Shrimp Fritters) Recipe

Filipino Ukoy (Shrimp Fritters) Recipe

Ukoy is a Filipino dish consisting of shrimp and vegetables in a batter which is then fried. They are a popular street food and are commonly found at street vendors and food stalls all over the Philippines. They are typically eaten on the go and are a popular late-night snack for after an evening out in the city.

Ukoy is often served with rice and a vinegar-based dipping sauce and is popular for breakfast, snacks, and appetizers. 

Origin & Cultural Significance

Ukoy is more commonly found in the coastal regions of the country where there is access to fresh seafood, and has been eaten in the country for generations. Different varieties of the dish can be found in different areas of the Philipines, however, the dish has two consistent ingredients – fish and vegetables. 

It is a popular street food but it’s also enjoyed on special occasions such as festivals, celebrations, and family gatherings. Also known as shrimp fritters, ukoy was created as an afternoon snack to keep people going between meals but has quickly grown to become a popular side dish served at Filipino restaurants all over the world. 

Filipino Ukoy

Filipino Ukoy

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Ukoy is a Filipino dish consisting of shrimp and vegetables in a batter which is then fried. The snacks are a popular street food and are commonly found at street vendors and food stalls all over the Philippines.

Ingredients

  • Shrimp (peeled and deveined) - 1 lb
  • Sweet potato (peeled and julienned) - 1
  • Carrot (peeled and julienned) - 1
  • Bean sprouts - 1 cup
  • Green onions (chopped) - 2
  • All-purpose flour - 1 cup
  • Cornstarch - 2 tbsp
  • Baking powder - 1 tsp
  • Water - 1 cup
  • Garlic (minced) - 2 cloves
  • Salt and pepper - to taste
  • Vegetable oil - for frying
  • Vinegar dipping sauce (optional)

Instructions

  1. In a large bowl, combine all-purpose flour, cornstarch, baking powder, minced garlic, salt, and pepper. Gradually whisk in water until a smooth batter forms.
  2. Add shrimp, sweet potato, carrot, bean sprouts, and green onions to the batter. Mix well to coat the ingredients evenly.
  3. Heat vegetable oil in a large skillet or frying pan over medium heat.
  4. Spoon the shrimp and vegetable mixture into the hot oil, forming small patties. Flatten them slightly with the back of the spoon.
  5. Fry the Ukoy patties until golden brown and crispy on both sides, about 2-3 minutes per side.
  6. Remove the Ukoy from the oil and drain on paper towels to remove excess oil.
  7. Serve the Ukoy hot, with vinegar dipping sauce on the side if desired.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 118Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 80mgSodium: 481mgCarbohydrates: 14gFiber: 1gSugar: 2gProtein: 10g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.

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