Ukoy
A crispy and addictive Filipino snack made with shrimp, vegetables, and a light batter, perfect for any gathering.
Servings: 4 servings
Calories: 150kcal
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!
Notes
To keep ukoy crispy, drain on a wire rack. Can be reheated in an oven or air fryer. For a lighter version, use more vegetables and less batter.