Ukoy Filipino Shrimp Fritters (Print Version)

Crispy golden fritters with shrimp and vegetables, a beloved Filipino street food favorite.

# What You Need:

→ Seafood

01 - 7 oz small shrimps, shell on, well cleaned

→ Vegetables

02 - 1 cup mung bean sprouts
03 - 1 small sweet potato, julienned
04 - 1 small carrot, julienned
05 - 1 small onion, thinly sliced
06 - 2 stalks spring onions, chopped

→ Batter

07 - 1 cup all-purpose flour
08 - 1/4 cup cornstarch
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1 cup cold water

→ For Frying

13 - 2 cups vegetable oil

→ Optional Dipping Sauce

14 - 1/4 cup vinegar
15 - 2 cloves garlic, minced
16 - 1 red chili, chopped
17 - Pinch of salt

# How To Make:

01 - Combine flour, cornstarch, baking powder, salt, and pepper in a large mixing bowl. Gradually whisk in cold water until smooth and thick.
02 - Add mung bean sprouts, julienned sweet potato, carrot, sliced onion, and chopped spring onions to the batter. Mix thoroughly to coat all vegetables.
03 - Gently fold cleaned shrimps into the batter and vegetable mixture, being careful not to break them apart.
04 - Pour vegetable oil into a deep frying pan and heat over medium-high temperature until hot but not smoking.
05 - Scoop approximately 1/4 cup of mixture and carefully drop into hot oil, flattening slightly to form a disc. Fry 2-3 fritters at a time to maintain oil temperature.
06 - Fry each fritter for 3-4 minutes per side until deeply golden brown and crispy throughout.
07 - Remove cooked fritters using a slotted spoon and transfer to paper towels to drain excess oil.
08 - Whisk together vinegar, minced garlic, chopped chili, and salt in a small bowl until combined.
09 - Arrange hot fritters on a serving platter alongside the dipping sauce for immediate enjoyment.

# Expert Tips:

01 -
  • The contrast between the golden crispy shell and tender sweet shrimp inside makes these impossibly addictive
  • They come together in under an hour but taste like something from a specialist street vendor
02 -
  • Cold water is non-negotiable here, warm water makes the batter gummy and you lose that signature crunch
  • Do not overcrowd the pan or the oil temperature drops and you end up with soggy fritters
03 -
  • Use the smallest shrimps you can find, they stay tender and sweet inside the crispy shell
  • Cut your vegetables into thin, even strips so everything cooks at the same rate