How to Cook Vigan Ukoy

5 from 1 vote

Vigan ukoy is a crispy Filipino shrimp fritter made with glutinous rice flour, known for its light, lacy texture and golden, crunchy edges.

Prep Time5

Cook Time6

Course: Seafood Recipe

Cuisine: Filipino

Keyword: shrimp okoy, shrimp ukoy, Vigan ukoy

Servings: 6 servings

Calories: 257kcal

Ingredients

3 cups small shrimps
1/2 cup spring onions chopped
2 cups glutinous rice flour
1 tsp. baking powder
1 piece raw egg beaten
1 tsp. salt
1/4 tsp. black pepper ground
1 and 1/2 cups water
2 to 3 cups cooking oil

Instructions

How to Cook Vigan Ukoy

In a mixing bowl, pour rice flour, baking powder, salt and pepper.
Stir all the ingredients until well mixed. Then fold in the beaten egg. Stir until the egg is mixed with the flour mixture.
Then gradually add the water and stir until it becomes a smooth batter.
Fold in the spring onion and stir again. Then finally add in the small shrimps and mix until all the ingredients are well incorporated.
Heat about 2 cups of cooking oil in a frying pan. When ready, measure about 1/3 cup of the batter mixture in a laddle or a measuring cup.
Then pour over the hot oil into circular motion to form a circular patty. Fry the patty until the bottom and edges are golden brown and crispy.
Just be sure the patty is not too thick or the inside part will be uncooked and not crispy.
Then flip the patty once the edges and bottom is golden brown and crispy. Fry until golden brown and crispy.
Then remove from the pan and drain in paper towels. Serve with sukang Iloko with crushed garlic, chopped onions, red chili peppers and cracked peppercorns as dipping sauce.

Video

Notes

Cooking Tips:

Keep the Batter Light and Balanced

Use just enough water to create a smooth but slightly thick batter so it can hold the shrimp without becoming heavy. A balanced consistency helps the fritter spread properly in the oil and form delicate, crispy edges. If the batter is too thick, the inside may turn dense instead of light and airy.

Fry in Very Hot Oil

Make sure the oil is fully heated before adding the batter to prevent the fritter from absorbing too much oil. Hot oil instantly sets the outer layer, which locks in the structure and creates a crisp texture. If the oil is not hot enough, the ukoy will turn soggy and greasy.

Spread the Batter Thinly

Pour the batter in a circular motion and avoid piling it in one spot to keep the fritter thin. A thinner layer allows even cooking and ensures both the edges and center become crispy. Thick patties tend to stay soft inside, so keeping it thin makes a big difference in texture.