Ukoy is a traditional Filipino shrimp fritter featuring small whole shrimp mixed with grated vegetables in a rice-flour batter, fried until golden and crispy, and served with spiced cane vinegar. The key to authentic ukoy is leaving shells on the shrimp for added flavor and texture.
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Wash and julienne the green papaya, carrots, and sweet potato.
In a large mixing bowl, whisk together the plain flour, rice flour, salt, ground black pepper, and annatto powder.
Gradually stream in cold water while mixing, then add the egg and combine until you achieve a smooth batter.
Gently fold the prepared vegetables along with the finely sliced onion into the batter.
Rinse and dry your small whole shrimp, then carefully fold them into the batter mixture.
In a pan or wok, heat vegetable oil to 180°C (350°F).
Using a ladle, scoop out a portion of the mixture and gently drop it into the hot oil, flattening slightly.
Cook the fritters for 3-4 minutes on each side until golden brown and crispy.
Carefully remove fritters with a slotted spoon and let them drain on a wire rack or paper towel.
Present your Ukoy hot, accompanied by a bowl of spiced cane vinegar for dipping.
Store cooled ukoy in an airtight container in the refrigerator for up to 3 days; reheat in a 180°C oven for 5–7 minutes until crispy, or shallow-fry briefly to restore crunch. Best served fresh and hot.
deep pan or wok · ladle · slotted spoon · wire rack or paper towels · thermometer (to verify oil temperature)
Leaving shells on is traditional and adds flavor, but you can remove them for a milder texture if preferred. The recipe achieves better results with shells intact.
Heat the oil to 180°C (350°F). This temperature ensures the fritters cook through in 3–4 minutes per side while developing a crispy golden exterior without burning.
Yes. Replace the egg with a flax egg and use a plant-based milk instead of cold water for the batter. All other ingredients are naturally plant-based.
It's best to fry ukoy immediately after preparing the batter. Letting it sit may cause the vegetables to release moisture and make the fritters soggy.
Use regular white or coconut vinegar mixed with minced chili and garlic, or rice vinegar with a pinch of heat. The acidity and spice are what define the dip.
