Usually seen at Filipino parties as a starter or as finger foods. This little gem is fried with shrimps, beansprouts, spring onions and carrots. Served with spiced vinegar or some toyomansi (soy sauce and calamansi dip). Every time I make this either for parties at home or for my supper club it always a hit! It’s crunchy and so tasty!
Ukoy (Shrimp & Vegetables Fritters)Print Recipe
- 250g Small shrimps, cleaned
- 200g Corn flour
- 150g Plain flour
- 120g Beansprouts
- 120g Grated carrots
- 100g Spring onions, chopped
- 1/2 tbsp salt
- 1/2 tbsp ground black pepper
- 1 piece raw egg
- Cooking oil
In a large bowl place shrimps, grated carrots, beansprout and mix well
Add corn flour, plain flour, egg, salt and ground black pepper. Mix until the all the ingredients are combined well
On medium to high heat pour the cooking oil into the frying pan, wait for the oil to heat up before cooking the ukoy mixture
Using a tablespoon measure the mixture before adding it into the frying pan, flatting it as you put it down
Fry them each side until golden brown.
Once cooked take them out of the pan and into a dish lined with kitchen roll to absorb the oil
Serve with spiced vinegar or eaten on its own.