Filipino Ukoy Recipe Video

Ukoy is the Filipino version of shrimp fritters. Small shrimps (usually with head and shell on) are mixed in a batter and fried until crispy. This is can be an appetizer, a main dish, or a mid afternoon snack. Several variations of this dish exists, the most common ingredients that are mixed with shrimps are mung bean sprouts (togue) and julienned squash. There are also other ukoy variations wherein small fishes such as dulong or dilis are used instead of shrimp.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings4Cuisine
CourseTaste
MethodMain Ingredient
Healthy

Ingredients

 Shrimps1 Cup (16 tbs), cleaned
 Cornstarch1 Cup (16 tbs)
 Flour1⁄4 Cup (4 tbs)
 Mung bean sprouts1 1⁄2 Cup (24 tbs)
 Salt1⁄2 Teaspoon
 Ground black pepper1⁄2 Teaspoon
 Egg1
 Water1 1⁄4 Cup (20 tbs)
 Cooking oil2 Cup (32 tbs)

Nutrition Facts

Serving size

Calories 1355 Calories from Fat 1136

% Daily Value*

Total Fat 128 g197.7%

Saturated Fat 18.5 g92.5%

Trans Fat 0 g

Cholesterol 101.6 mg

Sodium 313.4 mg13.1%

Total Carbohydrates 43 g14.4%

Dietary Fiber 1.4 g5.7%

Sugars 1.7 g

Protein 10 g20.5%

Vitamin A 2.6% Vitamin C 9.9%

Calcium 3.3% Iron 11.5%

*Based on a 2000 Calorie diet

Directions

1. Combine cornstarch, flour, egg, water, salt, and ground black pepper then stir until diluted.
2. Add the shrimps and mung bean sprouts in the mixture and lightly stir to distribute.
3. Heat a frying pan or small cooking pot and pour-in the cooking oil.
4. When the oil is hot enough, scoop about 2 to 3 tablespoons of the mixture and quickly (but cautiously) drop it in hot oil.
5. Cook each side for 2 to 3 minutes or until the color turns golden brown. Please note that cooking time may vary. Repeat this step until the entire mixture is consumed.
6. Remove the deep-fried ukoy from the pan and place in a plate lined with paper towel to absorb the oil.
7. Remove the paper towel and serve with sinamak.
8. Share and enjoy!Please see video

Editors Review

This video is in Filipino.

Comments

Anonymous

Anonymous says :

Hello, how do I make the ukoy crunchy? Kasi everytime I make it its kinda soggy.
Posted on: 23 August 2011 - 9:18pm
umaima profile page

umaima says :

Hi, egg makes the fritters soft. To make crunchy and crips fritters omit the egg and use water to replace the liquid content of egg.
Posted on: 24 August 2011 - 3:31am
Anonymous

Annapet says :

Thank you for posting this. Lately I've been using corn starch/flour combination, though more flour. Will definitely flip back the amounts to taste the difference!
Posted on: 27 March 2011 - 5:54pm
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