Ukoy (Shrimp and Vegetable Fritters)
Prep time: 
Cook time: 
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Serves: 6 pieces
  • 3 cups bean sprouts, washed and drained
  • 1 cup cubed firm tofu
  • 2 green onions, chopped
  • 1 lb fresh shrimps, heads removed, peeled and deveined
  • Vegetable oil for frying
  • ½ cup cornstarch
  • ½ cup flour
  • 1 ½ tsp baking powder
  • 1 tsp salt
  • ¾ cup water
  1. Combine together batter ingredients. Mix until smooth. Stir in bean sprouts, tofu, green onions and shrimp.
  2. Heat oil in a frying pan over medium high heat. Scoop two large spoonful of mixture in hot oil; flatten with the back of the spoon. Fry until golden brown and crispy on both sides, about 5 minutes. Drain.
  3. Repeat process until all mixture has been used.
  4. Serve with vinegar garlic dipping sauce.
To make the vinegar-garlic dipping sauce: Combine ⅓ cup white vinegar, 2 cloves garlic, chopped, ½ teaspoon salt and ¼ teaspoon freshly ground pepper.
Recipe by Salu Salo Recipes at