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

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.

Questions

Can I make Ukoy Shrimp Fritters gluten-free?

Yes. The gluten in this entry is 1 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Ukoy Shrimp Fritters keep?

Refrigerate leftovers within two hours and eat them 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.

Can I halve or double Ukoy Shrimp Fritters?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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