🦐 Ukoy

Side Dish · Main ingredient: Shrimp · ⏱ 4 min · Serves 5 · ~₱210 · Best for: Dinner, Lunch, Snack

Ingredients

• 300 g 300g small shrimp, shell-on (or peeled and chopped)
• 1 cup 1 cup all-purpose flour
• 0.25 cup 1/4 cup cornstarch
• 1 pc 1 egg
• 1 cup 1 cup bean sprouts (togue)
• 1 cup 1 cup julienned sweet potato or squash
• 0.25 cup 1/4 cup julienned carrots
• 3 tbsp 3 tbsp chopped spring onions
• 3 clove 3 cloves garlic, minced
• 0.5 tsp 1/2 tsp annatto powder (for color, optional)
• 3 pinch 1 tsp salt
• 0.25 tsp 1/4 tsp ground black pepper
• 2 cup 2 cups cooking oil, for frying

Instructions

1. In a large bowl, whisk together flour, cornstarch, egg, water, annatto powder, salt, and pepper to form a smooth, thick batter.
2. Fold in the bean sprouts, sweet potato, carrots, spring onions, and garlic until evenly coated in the batter.
3. Heat oil in a wide frying pan over medium-high heat.
4. Scoop about 1/3 cup of the vegetable batter per fritter and flatten it into the hot oil; immediately press 3-4 shrimp on top of each fritter so they stick to the surface.
5. Fry until the bottom is golden and crisp, about 3-4 minutes, then carefully flip and fry the other side until golden and cooked through.
6. Remove and drain on paper towels or a wire rack to keep them crisp.
7. Repeat with the remaining batter and shrimp.
8. Serve hot with a vinegar-garlic dipping sauce (spiced vinegar with minced garlic, chili, and salt).

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.