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!
- 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
- 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.
Thank you for posting this recipe, I asked my filipina friends at work for the recipe and they started rattling of the ingredients..I said I’ll just google it. Thanks, love them they always feed me.😁This is something I want to share with other friends too…its looks esay and love the taste and color.
Is this recipe guaranteed malutong? Some recipes include strips of yam for a slight sweet taste – what do you think?
The bean sprouts make this ukoy recipe crunchy when fried. I have added strips of yam before and it turned out good as well.
thanks for posting this yummy sounding dish….i am going to make it for my son~!
You’re welcome Lisa Marie!
Why does other recipes call for egg? What difference will it make?
I don’t know for sure why some ukoy recipes have eggs but my guess is that it’s to bind or hold the ingredients together.
Do you have a recipe for black glutinous rice Biko?
I want just the black sticky or glutinous rice.
I don’t want to mid with white sticky rice.
Thank you very much!
Sorry but I don’t have that recipe.