Ukoy Filipino Shrimp Fritters (Printable)

Golden crispy fritters with shrimp and fresh vegetables, a beloved Filipino street food favorite ready in 40 minutes.

# 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 Steps:

01 - Whisk together flour, cornstarch, baking powder, salt, and pepper in a large mixing bowl. Gradually pour in cold water while whisking continuously until a smooth, thick batter forms.
02 - Add mung bean sprouts, julienned sweet potato, julienned carrot, sliced onion, and chopped spring onions to the batter. Mix thoroughly to ensure all vegetables are evenly coated.
03 - Gently fold the 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 heat until the temperature reaches 350°F.
05 - Scoop approximately 1/4 cup of the mixture and carefully drop it into the hot oil. Lightly flatten with the back of a spoon to form a disc shape. Fry 2-3 fritters at a time to prevent overcrowding.
06 - Cook each fritter for 3-4 minutes per side, flipping once, until both sides are golden brown and crispy throughout.
07 - Remove fritters using a slotted spoon and transfer to paper towels to drain excess oil.
08 - Combine vinegar, minced garlic, chopped red chili, and a pinch of salt in a small bowl. Stir until salt dissolves.
09 - Arrange fritters on a serving plate and serve immediately with the prepared dipping sauce on the side.

# Helpful Tips:

01 -
  • The contrast between shatteringly crisp exterior and tender sweet shrimp inside is absolutely addictive
  • They come together in under 40 minutes but taste like something from a specialty restaurant
  • The dipping sauce cuts through the richness making every bite perfectly balanced
02 -
  • Don't overcrowd the pan or the oil temperature will drop and your fritters will be greasy instead of crispy
  • The batter should be thick enough to coat vegetables but loose enough to scoop easily
  • Make sure your oil is properly hot before starting, test with a small piece of batter first
03 -
  • Pat vegetables dry before adding to batter to prevent soggy centers
  • Let fried fritters rest on a wire rack instead of paper towels for maximum crunch retention

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