Filipino Shrimp Fritters (Printable)
Crispy golden fritters with fresh shrimp and vegetables, a beloved Filipino street snack delivering perfect crunch.
# What's Needed:
→ Seafood
01 - 7 oz small shrimps, shell on, well cleaned
→ Vegetables
02 - 1 cup mung bean sprouts
03 - 1 small sweet potato, julienned
04 - 1 small carrot, julienned
05 - 1 small onion, thinly sliced
06 - 2 stalks spring onions, chopped
→ Batter
07 - 1 cup all-purpose flour
08 - 1/4 cup cornstarch
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1 cup cold water
→ For Frying
13 - 2 cups vegetable oil
→ Optional Dipping Sauce
14 - 1/4 cup vinegar
15 - 2 cloves garlic, minced
16 - 1 red chili, chopped
17 - Pinch of salt
# How to Make It:
01 - Combine flour, cornstarch, baking powder, salt, and pepper in a large mixing bowl. Gradually add cold water while whisking until smooth and thick batter forms.
02 - Add mung bean sprouts, julienned sweet potato, carrot, sliced onion, and chopped spring onions to the batter. Mix thoroughly to coat all vegetables evenly.
03 - Gently fold cleaned shrimps into the batter and vegetable mixture, being careful not to break the shrimp.
04 - Pour vegetable oil into a deep frying pan and heat over medium-high heat until hot but not smoking.
05 - Scoop approximately 1/4 cup of mixture and carefully drop into hot oil. Flatten lightly with back of spoon to form disc shape. Fry 2-3 fritters at a time to prevent overcrowding.
06 - Cook each fritter for 3-4 minutes per side until golden brown and crispy throughout.
07 - Remove fritters using slotted spoon and drain on paper towels to absorb excess oil.
08 - Combine vinegar, minced garlic, chopped red chili, and salt in small bowl. Stir until salt dissolves.
09 - Arrange Ukoy on serving plate and serve immediately with prepared dipping sauce while hot and crispy.
# Tips for Success:
01 -
- The contrast between the shatteringly crisp exterior and tender, sweet shrimp inside is absolutely addictive
- These come together in under 40 minutes but taste like something you'd wait hours for at a street vendor
02 -
- Overcrowding the pan drops the oil temperature dramatically and results in soggy, greasy fritters
- The batter should be thick enough to coat vegetables, not watery or runny
03 -
- Pat your shrimp completely dry before adding to the batter to prevent sogginess
- The oil is ready when a wooden chopstick inserted creates immediate bubbles around it