Shrimp fritters started as an afternoon snack in the Philippines, but now Ukoy is served as a side dish in a ton of new restaurants. You can try out this popular Filipino dish yourself by making the Ukoy recipe below!
Ukoy is traditionally served deep fried in batter with the skin still on the shrimp. However, these modern and fancy restaurants are creating the shrimp fritters with it shelled. It’s your call on which option you will prefer, but we are traditionalist and will be going with the shell option today. Since the Ukoy is deep fried, it makes the skin crispy, so it almost is like eating a potato chip!
As with tradition, the shrimp fritters are normally served with a vinegar dipping sauce. Check out the dipping sauce and Ukoy recipe right here!
- 500g small shrimps, skin on
- 1½ cup butternut squash, chopped thinly or grated
- ½ cup flour
- 1 cup cornstarch
- 1 egg, beaten
- 1¼ cup water
- 1 tbsp fish sauce
- 2 cloves garlic, minced
- 1 freshly ground black pepper
- Vinegar Dip
- 4 cloves garlic, minced
- 1 large red onion, chopped
- 2 tbsp sugar
- ¾ cup white vinegar
- ¼ cup water
- 3 tbsp soy sauce
- 3 pcs birds eye chillies, chopped
- Mix together flour, corn flour, eggs, garlic, water, fish sauce and pepper in a deep bowl. You want to make sure this is mixed together very well, as it is lump-free.
- Add in the butternut squash and shrimp and mix well.
- Now add enough oil to a pan for deep frying, but also letting the patty sit flat in the pan.
- Using a scoop, spoon out the shrimp batter and place into the pan, like a mini pancake. You will want to fry each side for about 2 minutes each.
- Once done, place the shrimp fritters on a paper towel to drain the excess oil.
- Continue process until all of the batter is used up.
- Now you can prepare the vinegar dipping sauce, which consists of mixing all of the ingredients together.
- Once done, enjoy with the Ukoy.