Ukoy, or shrimp fritters, is a famous Filipino appetizer usually sold on the streets and in malls. It is a favorite snack of many Filipinos. A variation of this recipe is to use different types of vegetables as a substitute such as bean sprouts, bamboo shoots, squash, potatoes. It truly depends on the availability of the ingredients in local markets. Some locals in the Philippines preferred to use tiny shrimps commonly called tagunton.
[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 cup small shrimps, shelled and deveined
- 1/2 small carrot julienne
- 1 small sweet potato julienne
- 2 cups beans sprouts
- 2 stalks spring onions chopped
- 1/2 cup all purpose flour
- 1/2 cup cornstarch
- 1/2 cup water
- 1 egg beaten
- salt and pepper
- cooking oil
- Servings: 4
- Time: 35 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- In a mixing bowl, combine flour, corn starch, baking powder, egg and water. Whisk until batter is smooth.
- Put in the bean sprouts, sweet potatoes, spring onions, carrots, and shrimp into bowl of batter. Season with salt and pepper. Mix until nicely combined.
- Heat cooking oil in a deep frying pan. Scoop up about 2 tablespoonful of the mixture and carefully slide it into the frying pan.
- Fry until both sides are crispy and golden brown. Drain excess oil and place on a platter.
- Serve hot and crispy with vinegar dipping sauce with crushed garlic, salt and pepper. Enjoy!