ReceptnaptárRecipes › Southeast Asian › Lunch
Ukoy (crispy shrimp and vegetable fritters)
A Filipino street snack: vegetable fritters fried crisp with bean sprouts, sweet potato and tiny shrimp, dipped in garlicky vinegar.
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Ingredients
Method
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- Mix the flour, starch, egg, cold water, salt and pepper into a smooth, thick pancake-style batter.
- Add the bean sprouts, carrot, sweet potato and spring onion, and toss to combine.
- Heat 2 fingers' depth of oil in a frying pan over medium-high heat.
- Spread a ladleful of the mixture into a flat fritter in the oil and press 2-3 shrimp on top.
- Fry for 3-4 minutes per side until golden brown and crisp.
- Drain on paper towels and serve with garlic-chilli vinegar.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Mix the batter with cold water for extra crispness.
- Small, shell-on shrimp are the most authentic — the shell crisps up too.
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More southeast asian ideas
- Otak-otak (spiced fish pâté grilled in banana leaf)
- Gỏi ngó sen (lotus root salad with shrimp and pork)
- Cá kho tộ (caramelised fish in a clay pot)
- Cá nướng (lemongrass grilled fish)
- Tôm rim (sweet-salty caramelised prawns)
- Adobong pusit (squid in its own ink with vinegar)
- Paksiw na isda (fish braised in vinegar)
- Ikan bakar (spiced fish grilled in banana leaf)
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