Ukoy (Shrimp and Vegetable Fritters)

My oldest son just came back from an 11 day trip. I knew that he would miss home-cooked food, so for his first day back, I decided to cook one of his favorite dishes: ukoy. Ukoy is a popular Filipino shrimp and vegetable fritters. There are several ways to cook ukoy. Some used whole small shrimps but I prefer to use the shelled ones. A variety of vegetables can be used in this dish, depending on the region or personal preference. I like mine simple, so I just used bean sprouts, tofu and green onions. The shrimp and vegetables are mixed with a batter and then deep fried. The result is crispy, brown and delicious fritters. It taste even better dipped in vinegar garlic sauce. Yum!

Cooking Tips for Perfect Ukoy

When frying ukoy, make sure your oil is hot enough. If the oil is not hot, the fritters will absorb too much oil and become greasy. A good test is to drop a small amount of batter into the oil. If it sizzles and rises immediately, you’re set. Fry them in batches to avoid overcrowding the pan, which can lower the oil temperature. For an extra crispy texture, consider double frying them. Fry once until they are golden brown, let them rest for a minute, and then fry them again for a couple of minutes. Keep an eye on the color to prevent burning, and use a slotted spoon to remove them and let them drain on paper towels.

Ingredient Variations

Ukoy is super versatile, so feel free to mix and match your ingredients. While shrimp is a classic choice, you could also use fish or even shredded chicken if you prefer. Vegetables can vary widely based on your taste. Some people like to add grated carrots, shredded cabbage, or even zucchini for a different twist. If you want a bit of heat, try adding some finely chopped chili peppers to the batter. For a twist on flavor, consider adding herbs like cilantro or parsley. Be mindful of the moisture content of your vegetables; too much water can make the batter soggy, so it’s best to pat them dry before mixing.

Serving Suggestions

Ukoy is perfect as an appetizer or a snack, but you can also serve it as part of a meal. Pair the fritters with a refreshing dipping sauce like vinegar mixed with minced garlic and a dash of soy sauce; it complements the dish beautifully. For a full meal, serve ukoy alongside steamed rice and a light vegetable salad. You can also add a side of fresh mango or a spicy dipping sauce for a bit of extra flavor. Consider making a platter with different dipping sauces to give your guests some options. This way, everyone can customize their experience.

Frequently Asked Questions

What can I substitute for shrimp in ukoy?

If you’re not a shrimp fan, try using small pieces of fish or even chicken. Just make sure to adjust the cooking time based on what you choose.

How do I store leftover ukoy?

Store any leftovers in an airtight container in the fridge for up to two days. To reheat, pop them in the oven for a few minutes to get them crispy again.

Can I make ukoy ahead of time?

You can prepare the batter and chop your veggies in advance, but it’s best to fry them right before serving. This keeps them crispy and delicious.

What can I serve with ukoy?

These fritters taste amazing with a side of vinegar garlic sauce for dipping. You could also pair them with a fresh salad or some steamed rice for a complete meal.

What are common mistakes when making ukoy?

A common mistake is not heating the oil enough, which can lead to greasy fritters. Also, avoid overcrowding the pan while frying, as it can lower the oil temperature and make them soggy.

Ukoy (Shrimp and Vegetable Fritters)

Liza A

Crispy on the outside and packed with juicy shrimp and fresh veggies, ukoy is a delightful treat that’s easy to whip up and bursting with flavor. Enjoy these savory fritters as a snack or appetizer!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer

Cuisine Filipino

Servings 6 pieces

Ingredients

  

1x2x3x

• 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

Batter

• ½ cup cornstarch
• ½ cup flour
• 1 ½ tsp baking powder
• 1 tsp salt
• 3/4 cup water

Instructions

 

• Combine together batter ingredients. Mix until smooth. Stir in bean sprouts, tofu, green onions and shrimp.
• 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.
• Repeat process until all mixture has been used.
• Serve with vinegar garlic dipping sauce.

Notes

To make the vinegar-garlic dipping sauce: Combine 1/3 cup white vinegar, 2 cloves garlic, chopped, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Keyword deep-fried, easy appetizer, Filipino snack, shrimp fritters, vegetable fritters

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