Filipino · intermediate
Crispy Filipino Shrimp And Sweet Potato Fritters (Ukoy)
Crunchy fried fritters loaded with shredded sweet potatoes, bean sprouts, and whole shrimp, paired with spiced garlic vinegar.
- PREP TIME
- 20 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Whisk cane vinegar with 1 clove of minced garlic, salt, and black pepper in a small bowl to make dipping sauce.
- 02
Whisk cornstarch, flour, ice water, annatto powder, and remaining garlic together in a large bowl to create smooth batter.
- 03
Fold julienned sweet potato, mung bean sprouts, and raw shrimp into batter until well combined.
- 04
Heat 2 cups vegetable oil in a heavy frying pan or wok to 350°F (175°C).
- 05
Ladle a portion of mixture onto a flat slotted spoon and carefully slide into hot oil.
- 06
Fry fritters in small batches for 3-4 minutes per side until deep orange-golden and crisp.
- 07
Remove fritters to a wire rack to drain, serving immediately while steaming hot alongside dipping sauce.
A LITTLE KITCHEN KNOW-HOW
Shallow Batter Frying
Submerging cold batter-coated seafood and root vegetables into hot oil to form light, crispy fried fritters.
Notes from the kitchen
- Using ice water keeps batter temperature low, preventing excessive oil absorption for maximum crunch.
- Work in small batches so oil temperature remains high throughout frying.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
