Ukoy Recipe (Filipino Shrimp and Vegetable Fritters)
Light, crispy fritters made with shrimp and vegetables, served with a vinegar dipping sauce.
Servings 10
Calories 501kcal
Cost $5-$7
Equipment
- Julienne slicer, julienne peeler, or knife
- Skillet or frying pan
Ingredients
For the ukoy
- 8 ounces shrimp
- 1 pound kabocha or calabaza squash cut into thin strips
- 1 medium carrot cut into thin strips
- 1 small onion thinly sliced
- 1 cup cilantro (stems and leaves) roughly chopped
- Salt and pepper to taste
- 1 cup rice flour sub: cornstarch or potato flour
- 2 teaspoons baking powder
- 1 tablespoon fish sauce
- ¾ cup water
- Neutral oil for frying
For the dipping sauce
- ¼ cup vinegar
- 1 teaspoon sugar
- 1 tablespoon minced shallot (or red onion)
- Chilies to taste
- Salt and pepper to taste
Instructions
- Make the dipping sauce by combining the vinegar, sugar, shallot, and chilies in a bowl. Season with salt and pepper to taste.
- In a large bowl, combine the squash, carrots, onion, and cilantro. Season with salt and pepper, then toss to combine.
- Season the shrimp with salt and pepper, then add them to the vegetables and toss to combine.
- In a separate bowl, combine the rice flour, baking powder, fish sauce, and water until smooth.
- Pour the batter over the shrimp and vegetables, then toss until evenly coated.
- Heat about 1 inch of oil in a skillet over high heat.
- Scoop about ½ cup of the mixture onto a large spoon or turner, then carefully slide it into the hot oil.
- Fry for about 2 minutes per side, or until golden brown and crisp. Drain on paper towels and serve with the dipping sauce.
Notes
- Shrimp: Tiny shrimp are usually used and cooked whole for more flavor and crunch. If using larger shrimp, remove the heads and shells.
- Squash: Calabaza or kabocha both work well. The skin is edible, so there’s no need to peel them.
- Other vegetables & herbs: Sweet potato or bean sprouts can be used instead of squash. Parsley or chives can be used instead of cilantro.
- Rice flour: This helps make the ukoy light and crisp. Cornstarch or potato starch can also work.
- Keep the oil hot so the fritters crisp up.
- Fry in batches so they cook evenly.
- Keep the mixture thin so it spreads easily.
- Serve right away while still crisp.
Nutrition
Calories: 501kcal | Carbohydrates: 19g | Protein: 6g | Fat: 45g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 261mg | Potassium: 284mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1748IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg