Ukoy – Filipino Shrimp and Vegetable Fritters
- Overview of ukoy
- Preparing batter
- Adding shrimp and vegetables
- Frying tips
- Serving with vinegar dip
- Party snack ideas
- Variations
- Common Questions
- Give Ukoy a Whirl Tonight
Filipino ukoy used to stump me at parties. I’d stand there, plate in hand, staring down at this golden, crispy pile. Shrimp tails poking out like antennae. Every auntie swore theirs was best. I just wanted to dive in. If you’ve ever tried making snacks for a crowd and wanted something totally addicting but also easy, Filipino ukoy is it. Honestly, it gives those fancy appetizers a run for their money. Crazy fast to whip up too. Oh, before I go further—looking for something for picky eaters? Check out these kid-friendly Filipino recipes, or if you want to eat a bit lighter, there are always healthy Filipino dishes that don’t skimp on flavor.
Overview of ukoy
Let’s set the scene. Ukoy is a legendary Filipino snack, almost as necessary at parties as gossip and karaoke. It’s basically a heap of crispy, fried batter packed with shrimp, bean sprouts, and whatever veggies you’ve got lying around (carrots, squash, potatoes, you name it). Super popular as street food, but honestly? Homemade just smacks different. The outside is seriously crunchy, every bite’s a fresh surprise. The inside? Fluffy, a little chewy, with those whole shrimps doing a little flavor dance. My favorite part is how Filipino ukoy smells when you fry it—like instant comfort. Don’t get fancy utensils or anything; fingers work best.
“I never thought I could pull off restaurant-style ukoy at home, but this came out even better than my favorite street vendor. My family demolished the whole tray before I could take a photo!” — Celia D.
Preparing batter
Here’s the thing—getting the batter just right is half the battle. You don’t need anything expensive or rare, just the basics. I use rice flour for that trademark crunch, but all-purpose flour will do if you’re in a pinch. A little cornstarch never hurts to help with crispiness. Cold water or even club soda helps make things extra light. I go easy on the mixing, too. I’m telling you, don’t try to make it too smooth, lumps are okay! The key is a batter that’s thick enough to hold veggies but won’t turn into a solid brick once fried. Oh, and season it like you mean it. Salt. Pepper. Sometimes, a dash of fish sauce for that Filipino ukoy magic.
Adding shrimp and vegetables
Now, we’re getting to the real good stuff. For Filipino ukoy, small whole shrimp are classic—shells, heads, tails and all. Sounds wild, but they get super crunchy and are honestly the best part. If you’re squeamish, shell ‘em, but I dare you to try leaving the shells on once. Bean sprouts are non-negotiable for me, they add this juicy snap. Carrots give a pop of color, but sweet potato or even kalabasa (squash) are awesome too. Just cut your veggies thin—think matchsticks if you’ve got the patience. Throw it all in the batter bowl and mix it up. Sometimes I sneak in scallions or chives for zip. At this point, Filipino ukoy looks like a glorious mess. That’s the vibe.
Frying tips
Alright, this is where most people mess up and end up with soggy or burnt fritters. First tip, get that oil really hot. Like, almost shimmering. Use enough to float the fritters, not just coat the pan. Then, drop in generous spoonfuls—don’t crowd the pan or they’ll stick together and get weirdly pale. Let them sit until you see the edges go golden, and then flip, but gently. Don’t poke or prod too much or the whole thing’ll fall apart. They usually take about three minutes per side, but go by color not by watch. They should be much more golden than you’d expect. If you’re making a mountain of Filipino ukoy for a party, keep finished ones warm on a wire rack in the oven. They’ll stay crispy—promise.
Serving with vinegar dip
You really can’t eat Filipino ukoy without the dip—or well, you can, but who would want to? The vinegar dip’s so simple but life-changing. In a small bowl, just toss together some plain vinegar, a little bit of chopped garlic, and a pinch (okay, more than a pinch) of chili flakes if you’re brave. If you have calamansi or lemon, squeeze some in for zing. Here’s a quick cheat list:
- Dip while ukoy is still super hot, so it sizzles a bit
- Pair with garlic rice for an actual meal
- Fend off hungry friends if you want leftovers
- Scoop up extra drips with your last fritter, don’t waste that vinegar!
Honestly, I could eat just the dip with rice and be happy. But with Filipino ukoy? Next-level snack attack.
Party snack ideas
Serving Filipino ukoy at parties always gets a reaction—people get weirdly excited once they see golden piles of fritters. Pile ‘em on a big tray, slap down a bunch of dipping bowls, and step back. They work as appetizer, main, even breakfast if you’ve got any left. Sometimes I’ll double the batch for big family events, and they never make it past the first round of “Ay, may ukoy dito!” moments. Want something else on the party spread? I love mixing in a classic like Filipino grilled pork BBQ and maybe a dessert like creamy maja blanca pudding for the full fiesta vibe. Also…these are amazing for potlucks—your friends will actually remember who brought them.
Variations
Here’s my hot take—there’s really no wrong way to make Filipino ukoy. You can swap out the shrimp for tiny squid rings, or just go all-veggie for a lighter snack. Sometimes folks add minced dried fish for a salty punch, or throw in whole green beans. I’ve even tried it with shredded zucchini when my garden exploded one summer. The batter’s a blank canvas. Gluten-free? Use pure rice flour…still amazing. If seafood’s not your thing, some people actually make pork or chicken ukoy (don’t tell the purists!). It’s your kitchen—go wild.
Common Questions
How do I keep Filipino ukoy crispy for hours?
Let them drain on a wire rack, not paper towels. Air keeps the underside crunchy. And keep the oven low if you’re batching.
Can I reheat Filipino ukoy?
Absolutely. Pop them back in a hot oven or an air fryer for 5 minutes. Microwaves = soggy sadness.
What’s the best flour to use?
Rice flour for classic crunch. All-purpose works too, but rice flour wins my heart.
Do I need to use small whole shrimp?
That’s the standard, but you can use shelled shrimp if you prefer. Just don’t skip the shrimp flavor entirely.
Is Filipino ukoy healthy?
It’s a treat, but you can add more veggies and less batter for a lighter version—or check out some nutritious Filipino meal ideas for more options.
Give Ukoy a Whirl Tonight
Alright, that’s basically all the secrets for making Filipino ukoy your next obsession. It’s easy, quick, and crazy satisfying. Don’t be surprised if your guests hound you for the recipe. I’d say these might even outshine adobo at family get-togethers (hot take, I know). For more on mastering homemade ukoy, check out this step-by-step guide from Foxy Folksy. Want more expert tips or want to tweak the recipe? Peek at the walkthrough from Serious Eats or dive into The Foodie Takes Flight’s version. Get messy, and have fun. Trust me—Filipino ukoy is way more rewarding than those frozen mozzarella sticks anyway.
Ukoy
Ingredients
Batter Ingredients
- 1 cup rice flour Can substitute with all-purpose flour
- 2 tablespoons cornstarch For added crispiness
- 1 cup cold water or club soda Helps to make the batter light
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fish sauce Optional for added flavor
Filling Ingredients
- 1 cup small whole shrimp Shells on for crunch
- 1 cup bean sprouts A must-have ingredient
- 1/2 cup carrots, thinly sliced Can substitute with sweet potatoes or squash
- 1/4 cup scallions or chives For added flavor
Vinegar Dip
- 1 cup plain vinegar Essential for serving
- 2 cloves garlic, chopped
- 1 teaspoon chili flakes Adjust to taste
- 1 tablespoon calamansi or lemon juice Optional for extra zing
Instructions
Preparing the Batter
- In a large bowl, combine rice flour, cornstarch, salt, and pepper.
- Gradually add cold water or club soda while mixing until you achieve a thick batter with lumps.
Adding Shrimp and Vegetables
- Add shrimp, bean sprouts, carrots, and scallions to the batter, and mix until well-coated.
Frying
- Heat oil in a deep pan until shimmering.
- Drop generous spoonfuls of the batter into the hot oil, being careful not to overcrowd the pan.
- Fry for about 3 minutes on each side, or until golden brown.
- Transfer cooked ukoy to a wire rack while remaining batches cook.
Serving
- Serve hot with vinegar dip on the side.
- Enjoy immediately for best texture!
