Ukoy na togue is a Filipino deep-fried fritter combining shrimp, mung bean sprouts, carrots, and shallots in a cornstarch-based batter, fried until crispy and golden brown. Its signature crunch from the vegetables and tender shrimp makes it a beloved appetizer or snack.
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In a large bowl, combine egg, cornstarch, flour, water, fish sauce, salt, and pepper. Whisk together until well-blended and smooth.
Add annatto powder and stir until dispersed and batter is lightly colored.
Add bean sprouts, carrots, and shallots and gently stir to combine.
In a large skillet over medium heat, heat about 2 inches deep of oil.
On a large spoon, place about 2 to 3 tablespoons of the ukoy mixture and press 1 to 2 shrimps on top.
Gently slide mixture into the hot oil and cook for about 3 to 4 minutes on each side or until golden brown and crisp.
With a slotted spoon, remove from heat and drain on a wire rack set over a baking sheet. Serve immediately with spicy vinegar dip.
Store cooled ukoy in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5–8 minutes to restore crispness.
large skillet · wire rack · slotted spoon
Yes, prepare the batter (through step 2) up to 2 hours ahead, but add vegetables and shrimp just before frying to prevent sogginess.
Fry 3 to 4 minutes per side over medium heat until the fritter is golden brown and crisp; the exterior should be fully colored and firm.
Substitute with soy sauce or omit entirely; fish sauce adds traditional umami, but 1 teaspoon soy sauce provides similar depth.
Yes, thaw and pat dry completely before pressing onto the batter to ensure crispness and proper cooking.
No; it adds traditional golden color and mild flavor. Omit for a paler fritter, or replace with a pinch of turmeric for similar color.
