Ukoy Shrimp Fritters

Name: Ukoy Shrimp Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 lb small shrimp (shells on or peeled); 1 medium sweet potato, peeled, grated; 1 cup bean sprouts; 4 green onions, sliced; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 1 cup cold water; 2 tsp fish sauce; 2 garlic cloves, minced; 2 cups vegetable oil (for frying); 1/4 cup white cane vinegar (or white wine vinegar); 2 garlic cloves (for dipping sauce), minced; 1/2 tsp red chili flakes; 1 tsp salt

Crispy Filipino fritters made from whole small shrimp and shredded vegetables bound in a light batter and fried until golden. Traditionally served with a spiced vinegar dipping sauce, they make an irresistible appetizer or snack.

40 minMediumServes 4290 cal/serving

FilipinoAppetizerStovetopPescatarianPork-Free

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Ingredients

1 lb small shrimp (shells on or peeled)
1 medium sweet potato, peeled, grated
1 cup bean sprouts
4 green onions, sliced
1 cup all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 cup cold water
2 tsp fish sauce
2 garlic cloves, minced
2 cups vegetable oil (for frying)
1/4 cup white cane vinegar (or white wine vinegar)
2 garlic cloves (for dipping sauce), minced
1/2 tsp red chili flakes
1 tsp salt

Instructions

1

Make the dipping sauce: combine 1/4 cup white cane vinegar (or white wine vinegar), 2 minced garlic cloves (for dipping sauce), and 1/2 tsp red chili flakes in a small bowl. Set aside.
2

In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp salt, 2 tsp fish sauce, and 1 cup cold water until a smooth batter forms.
3

Fold 1 lb small shrimp (shells on or peeled), 1 medium peeled, grated sweet potato, 1 cup bean sprouts, 4 sliced green onions, and 2 minced garlic cloves into the batter until evenly coated.
4

Pour 2 cups vegetable oil (for frying) into a heavy skillet to a depth of about 1/2 inch and heat over medium-high heat to 350°F (175°C).
5

Working in batches, drop heaping spoonfuls of the shrimp-vegetable batter into the hot oil, pressing lightly to flatten. Fry for 3-4 minutes per side until deep golden and crisp.
6

Transfer to a paper towel-lined plate to drain. Repeat with remaining batter.
7

Serve hot with the spiced vinegar dipping sauce.

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Questions

How hot should the oil be for Ukoy Shrimp Fritters?

For Ukoy Shrimp Fritters, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

Why fold instead of stir in Ukoy Shrimp Fritters?

Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

What can I use instead of cornstarch in Ukoy Shrimp Fritters?

The entry for Ukoy Shrimp Fritters calls for 1/4 cup cornstarch. In its place: Use twice as much all-purpose flour and cook it a few minutes longer, or the same amount of arrowroot or tapioca starch.

Can I use frozen shrimp instead of shrimp in Ukoy Shrimp Fritters?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Ukoy Shrimp Fritters uses 1 lb small shrimp (shells on or peeled).

Can I make Ukoy Shrimp Fritters less spicy?

Yes. The heat in Ukoy Shrimp Fritters comes from 1/2 tsp red chili flakes. For a milder plate, halve the chili flakes; nothing else in the method changes.

Does Ukoy Shrimp Fritters contain shellfish?

Yes: 1 lb small shrimp (shells on or peeled). The full allergen list for this entry is gluten, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Ukoy Shrimp Fritters?

Refrigerate what is left of Ukoy Shrimp Fritters within two hours and eat it within two days (seafood turns fast). Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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