Ukoy Recipe (Filipino Shrimp and Vegetable Fritters)

Crispy fritters made with shrimp and vegetables, served with a vinegar dipping sauce.

Course Main Course, Side Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 501kcal

Cost $5-$7

In a large bowl, combine squash, carrots, onion, and cilantro. Season with salt and pepper.
Season shrimp with salt and pepper, then add to the vegetables. Toss to combine.
In a separate bowl, combine rice flour, baking powder, fish sauce, and water until smooth.
Pour the batter over the shrimp and vegetables. Toss until evenly coated.
Heat about 1 inch of oil in a deep pan over high heat.
Scoop 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.
In a small bowl, combine vinegar, sugar, shallot, and chilies. Season with salt and pepper.
Serve the ukoy warm with the spiced vinegar on the side.

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.

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