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Ukoy

Ukoy is a Filipino dish consisting of small shrimp mixed with a batter and fried until crispy. It can be served as an appetizer, main dish, or snack. The author learned to eat ukoy as a child from a street vendor. Through experimenting with different flour to cornstarch ratios, the author achieved the crispy texture that is key to good ukoy. In the recipe shared, small dried shrimp are used along with mung bean sprouts, flour, cornstarch, egg, and seasonings to make ukoy that is deep fried until golden brown.

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Paul Sagun
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377 views3 pages

Ukoy

Ukoy is a Filipino dish consisting of small shrimp mixed with a batter and fried until crispy. It can be served as an appetizer, main dish, or snack. The author learned to eat ukoy as a child from a street vendor. Through experimenting with different flour to cornstarch ratios, the author achieved the crispy texture that is key to good ukoy. In the recipe shared, small dried shrimp are used along with mung bean sprouts, flour, cornstarch, egg, and seasonings to make ukoy that is deep fried until golden brown.

Uploaded by

Paul Sagun
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Ukoy

06/18/2010 By Vanjo Merano May 30, 2013

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.

I learned to eat Ukoy when I was still a kid. Every afternoon, our trusted vendor peddles this dish
along with turon, lumpiang prito, and bananaque. I used to have this for meryenda (mid
afternoon snack) and I enjoy having it soaked in spicy vinegar such as sinamak or pinakurat.

The secret to a good Ukoy is its texture. You can put any ingredient that you want as long as it is
within the norm but it should come out extra crispy. During my first few tries, I was not satisfied
with the texture. Although the taste was extremely superb, the texture is a bit soggy. Instead of
giving-up, I did several more experiments and finally got the crispy texture that I wanted. How
did I do it? I simply changed the flour and cornstarch ratio by adding more cornstarch and
decreasing the amount of flour.

If you’ll notice in the video, I used small dried shrimps (the size is bigger than hibi) instead of
the fresh small ones. I can’t find the right sized (small variety) fresh or even packaged shrimps in
my area. It turned out that the dried shrimps are more flavorful than the fresh shrimps that I
usually use.
Are you craving for Ukoy?

Try this recipe and let me know your thoughts.

Ingredients:

1 cup small shrimps, cleaned

1 cup cornstarch

1/4 cup flour

1  1/2 cups mung bean sprouts (togue)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 piece raw egg

1/4 teaspoon baking powder

1  1/4 cups water

2 cups cooking oil

Watch the cooking video:

Cooking procedure:

1. Combine cornstarch, flour, baking powder, 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!

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