This is Ukoy (Shrimp Fritters). Ukoy is the Filipino shrimp fritter. The smaller variety of shrimp (with head and shell on) are what is typically used for this dish. This is most often served as an appetizer, but it can also be made as a main dish or light snack. Several variations of this dish exists in which the vegetable that is used in combination with the shrimp is substituted with various other ingredients. Enjoy this recipe from all of us at Filipino Chow.
- 8 ounces of small shrimp, cleaned
- 1 cup of cornstarch
- 1⁄4 cup of flour
- 1⁄4 teaspoon of baking powder
- 1 1⁄2 cups of mung bean sprouts
- 1⁄2 teaspoon of salt
- 1⁄2 teaspoon of freshly ground black pepper
- 1 egg
- 1 1⁄4 cups of water
- 2 cups of cooking oil
- In a mixing bowl combine the cornstarch, flour, baking powder, egg, water, salt, and ground black pepper and blend them all together.
- Now add the shrimp and mung bean sprouts to the mixture and stir just enough to evenly distribute the mixture.
- Heat a frying pan over medium-high heat and pour in the cooking oil.
- When the oil is hot, put 2 to 3 tablespoons of the mixture in a small bowl then carefully pour the mixture into the hot oil all in one spot.
- Cook each side for 2 to 3 minutes or until the color turns golden brown.
- Please note that cooking time may vary.
- Repeat this step until the entire mixture is consumed.
- Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.
- Remove the paper towel and serve with sinamak.
Please note that cooking time may vary. As with most recipes, you can adjust seasonings, ingredients, and preparation methods to suit your tastes to a certain degree. Be creative in the kitchen.