Name: Ukoy (Shrimp Fritters)
Ingredients: 1 cup small shrimps; 1 cup cornstarch; 1/4 cup flour; 1 cup julienned sweet potato; 1/2 cup shredded carrots; 1/2 cup thinly sliced green beans; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 tablespoon chicken boullion powder; 1 raw egg; 1/4 teaspoon baking powder; 1 cup water; 2 cups vegetable oil; 3/4 cups white vinegar; 3 tablespoons soy sauce; 1/4 cup water; 4 cloves garlic; 1/4 teaspoon black pepper

Ukoy (Shrimp Fritters)

This is one of the most popular street foods in the Philippines. It uses the same batter as maruya (banana fritters) and is traditionally made with rice flour. This version uses cornstarch and flour which gives it a crispier texture. You can substitute or add other ingredients such as bean sprouts, scallions, etc. The dipping sauce is simply a mixture of vinegar, soy sauce, minced garlic and black pepper.

Cooking Method: Deep Fry Courses: Appetizer (Pika-Pika), Seafood (Lamang-Dagat), Snack (Merienda), Vegetables (Gulay)

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Instructions

Combine cornstarch, flour, baking powder, egg, water, chicken boullion powder, salt, and ground black pepper and stir until well combined.
Add the shrimps, sweet potato, carrots and green beans in the mixture and lightly stir to distribute.
Heat the oil to 350 degrees and drop about ¼ cup of the mixture.
Cook each side for 2 to 3 minutes or until the color turns golden brown. Repeat this step until the entire mixture is consumed.
Remove cooked ukoy from the pan and place in a plate lined with paper towel to absorb the oil.
Serve with dipping sauce and enjoy while its hot!!

Dipping Sauce

Mix vinegar, soy sauce, water, minced garlic and black pepper until well combined.

Ukoy (Shrimp Fritters)