Ukoy Filipino Shrimp Fritters (Printable)
Golden crispy fritters with fresh shrimp and mixed vegetables
# What You'll Need:
→ Seafood
01 - 7 oz small shrimps, shell on, well cleaned
→ Vegetables
02 - 1 cup mung bean sprouts
03 - 1 small sweet potato, julienned
04 - 1 small carrot, julienned
05 - 1 small onion, thinly sliced
06 - 2 stalks spring onions, chopped
→ Batter
07 - 1 cup all-purpose flour
08 - 1/4 cup cornstarch
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon ground black pepper
12 - 1 cup cold water
→ For Frying
13 - 2 cups vegetable oil
→ Optional Dipping Sauce
14 - 1/4 cup vinegar
15 - 2 cloves garlic, minced
16 - 1 red chili, chopped
17 - Pinch of salt
# How to Cook:
01 - In a large mixing bowl, combine flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water, whisking until you achieve a smooth, thick batter consistency.
02 - Add mung bean sprouts, julienned sweet potato, carrot, sliced onion, and chopped spring onions to the batter. Mix thoroughly to ensure all vegetables are evenly coated.
03 - Gently fold cleaned shrimps into the batter and vegetable mixture, taking care not to break the delicate batter coating.
04 - Pour vegetable oil into a deep frying pan and heat over medium-high heat until the oil reaches 350°F or shimmers slightly.
05 - Scoop approximately 1/4 cup of the mixture and carefully drop into hot oil. Lightly flatten with the back of a spoon to form a disc. Fry 2-3 fritters at a time to prevent overcrowding and maintain oil temperature.
06 - Fry each fritter for 3-4 minutes per side, flipping once, until both sides achieve a deep golden brown color and the texture becomes crispy throughout.
07 - Remove fritters using a slotted spoon and transfer to paper towels to drain excess oil. Allow to rest for 1-2 minutes before serving.
08 - Combine vinegar, minced garlic, chopped red chili, and a pinch of salt in a small bowl. Stir until salt dissolves completely.
09 - Arrange crispy fritters on a serving platter alongside the spicy vinegar dipping sauce. Serve immediately while hot and crunchy for the best texture experience.
# Expert Advice:
01 -
- The batter stays crisp for hours, making it perfect for parties or unexpected guests
- Small shrimp with shells on become edible candy-like morsels when fried just right
- Everything comes together in one bowl, including the vegetables you need to use up
02 -
- Crowding the pan drops the oil temperature dramatically, making soggy instead of crispy fritters
- Letting the batter sit for 10 minutes before frying actually improves the texture
- The fritters will look darker than you expect, but that deep golden color means maximum crunch
03 -
- A small ice cube in your water keeps it extra cold, which is the secret to restaurant-style texture
- If your batter seems too thick, add water one tablespoon at a time until it coats the vegetables generously