Ukoy Shrimp Patty
Crispy, golden, and irresistibly flavorful, Ukoy Shrimp Patty is a beloved Filipino street food that combines fresh shrimp, vibrant vegetables like bean sprouts, carrots, and sweet potatoes, all enveloped in a light and airy batter. Infused with a subtle umami kick from fish sauce and a touch of green onions, these fritters are fried to perfection for a satisfying crunch in every bite. Easy to make in under 35 minutes, this delightful snack or appetizer pairs beautifully with a tangy vinegar dipping sauce for an authentic taste experience. Perfect for seafood lovers or anyone craving a quick, crowd-pleasing dish, Ukoy Shrimp Patty brings a taste of the Philippines to your table!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 1 cup Water
- 1 tablespoon Fish sauce
- 1 Egg
- 1 cup Small shrimp (heads and shells removed or left intact, as desired)
- 1 cup Bean sprouts
- 0.5 cup Julienned carrots
- 0.5 cup Julienned sweet potato
- 2 pieces Green onions (thinly sliced)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 cups Cooking oil (for frying)
Instructions
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper.
Gradually add water and fish sauce to the dry ingredients, stirring until you create a smooth batter.
Beat the egg lightly and mix it into the batter.
Fold in the shrimp, bean sprouts, carrots, sweet potato, and green onions until evenly incorporated.
Heat the cooking oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). To check, drop a small dollop of batter into the oil; it should sizzle and rise to the surface right away.
Scoop about 1/4 cup of the ukoy mixture and carefully slide it into the hot oil. Flatten slightly with a spatula if needed.
Fry each patty for 3 to 4 minutes per side or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
Use a slotted spoon to remove the ukoy patties from the oil and place them on a plate lined with paper towels to drain excess oil.
Repeat the frying process until all the batter is used up.
Serve the ukoy shrimp patties warm with a side of vinegar dipping sauce for the perfect crunchy and tangy pairing.
Nutrition Facts
Calories |
5185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.7 g | 619% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 657 mg | 219% | |
| Sodium | 3368 mg | 146% | |
| Total Carbohydrate | 148.3 g | 54% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 15.4 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 260 mg | 20% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1810 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
