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Ukoy or Okoy
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5 from 1 vote

How to Cook Ukoy (Bean Sprouts and Shrimp Fritters)

Ukoy, or shrimp fritters, are crispy Filipino snacks made with a batter of mung bean sprouts, small shrimps, flour, cornstarch, egg, salt, and pepper, deep-fried until golden brown and served with a tangy vinegar dipping sauce.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Seafood Recipe
Cuisine: Filipino
Keyword: okoy recipe, shrimp fritters, ukoy recipe
Servings: 10 pcs
Calories: 220kcal
Author: Manny

Ingredients

  • 1 1/2 cup small fresh shrimps
  • 1 1/2 cup cornstarch
  • 6 Tbsp. all-purpose flour
  • 2 cups mung bean sprouts toge
  • 1/2 tsp. salt
  • 1/2 tsp. ground peppercorn
  • 1 pc large egg
  • 1 3/4 cup water
  • 2 cups cooking oil for frying
  • 1/8 cup shredded carrot

Instructions

How to cook Ukoy (Bean Sprouts and Shrimp Fritters):

  • In a bowl combine flour, cornstarch, salt, pepper, egg and water. Beat with a whisk or fork the ingredients until it forms a smooth batter.
  • Then add the shrimps, bean sprouts and shredded carrots. Mix until the three ingredients are wll coated with batter.
  • In a deep frying pan, heat cooking oil until hot. Then using a laddle or sandok, scoop about 1/8 cup of the mixture and pour in hot cooking oil.
  • Cook each side for about 3 minutes or until golden brown and crispy. Place on a colander or paper towel to drain excess oil.
  • Cooking may vary depending on the cooking oil temperature and size of the fritters.
  • Do the same cooking method on the rest of the mixture. Serve with a mixture of vinegar, sliced onion, crushed peppercorns and crushed garlic dipping sauce.

Notes

Cooking Tips of Ukoy Recipe:

1. Ingredient Selection: Optimal Texture and Flavor
Choosing fresh, crispy bean sprouts and small, succulent shrimps is crucial for a delightful Ukoy. Ensure the shrimps are deveined and the bean sprouts are fresh to achieve the best texture and flavor in your fritters.
2. Batter Consistency: The Key to Crispy Ukoy
Achieving the right batter consistency is essential. The batter should be thick enough to coat the ingredients evenly but not too thick that it becomes doughy. Adjust the amount of water or flour to achieve the desired consistency.
3. Oil Temperature: Crispiness Control
Maintaining the right oil temperature is vital for crispy Ukoy. If the oil is too hot, the fritters will brown quickly on the outside but remain raw inside. If it's too cold, the fritters will absorb more oil and become soggy. Keep the oil temperature between 350-375°F (175-190°C) for perfect results.