Ukoy

Name: Ukoy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1/4 cup cane vinegar; 4 garlic cloves, minced; 1/2 cup cornstarch; 1/2 cup rice flour; 1 tsp salt; 1 egg, beaten; 1/2 cup ice water; 2 cups sweet potato, julienned; 1 cup mung bean sprouts, rinsed; 4 green onions, chopped; 1/2 lb small shrimp, rinsed; 1 cup vegetable oil

Crispy fritters filled with tender sweet potatoes, bean sprouts, and whole small shrimp, served with a tangy garlic vinegar dip.

35 minMediumServes 4280 cal/serving

FilipinoAppetizerStovetopPescatarianGluten-FreeDairy-FreeNut-FreePork-Free

Ingredients

1/4 cup cane vinegar
4 garlic cloves, minced
1/2 cup cornstarch
1/2 cup rice flour
1 tsp salt
1 egg, beaten
1/2 cup ice water
2 cups sweet potato, julienned
1 cup mung bean sprouts, rinsed
4 green onions, chopped
1/2 lb small shrimp, rinsed
1 cup vegetable oil

Instructions

1

Mix 1/4 cup cane vinegar and 4 minced garlic cloves in a small bowl to prepare the dipping sauce, then set aside.
2

In a large bowl, whisk together 1/2 cup cornstarch, 1/2 cup rice flour, 1 tsp salt, 1 beaten egg, and 1/2 cup ice water until a smooth batter forms.
3

Fold 2 cups julienned sweet potato, 1 cup rinsed mung bean sprouts, 4 chopped green onions, and 1/2 lb rinsed small shrimp into the batter until well coated.
4

Heat 1 cup vegetable oil in a deep skillet over medium-high heat until hot.
5

Ladle portions of the batter mixture into the hot oil and fry for 3 to 4 minutes per side until golden and crispy.
6

Drain on paper towels and serve warm with the vinegar sauce.

Questions

How long does Ukoy 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?

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.

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