Ukoy Recipe Filipino Food: Crispy Shrimp Fritters You’ll Crave!

Ukoy! Just the word conjures up images of golden-brown, crispy fritters overflowing with succulent shrimp and vibrant vegetables. This beloved Filipino street food is a delightful combination of textures and flavors – the satisfying crunch of the batter, the sweetness of the shrimp, and the subtle earthiness of the vegetables. It’s perfect as a snack, an appetizer, or even a side dish to your favorite Filipino meal. This recipe will guide you through creating authentic and delicious ukoy that will transport you straight to the bustling streets of Manila.

Why This Recipe Works

This ukoy recipe isn’t just about throwing ingredients together; it’s about achieving the perfect balance of textures and flavors. Here’s why this recipe shines:

• Crispy Texture: The key to truly outstanding ukoy lies in the batter. We use a combination of rice flour and all-purpose flour to create a light and airy batter that crisps up beautifully in hot oil. The addition of cornstarch further enhances the crispiness.
• Flavorful Base: Annatto powder (atsuete) not only gives the ukoy its signature orange hue but also imparts a subtle, earthy flavor that complements the shrimp and vegetables. Shrimp bouillon cube adds a savory depth of flavor that elevates the overall taste.
• Shrimp Focus: We use small shrimp, often called “baby shrimp” or “hibe,” which are ideal for ukoy because they cook quickly and evenly, ensuring that every bite is packed with shrimp flavor.
• Vegetable Variety: We incorporate a mix of vegetables like julienned carrots, bean sprouts (togue), and green papaya (optional) to add texture, flavor, and nutritional value. These vegetables provide a delightful contrast to the richness of the shrimp.
• Easy to Follow: This recipe is designed to be straightforward and easy to follow, even for beginner cooks. We provide clear instructions and helpful tips to ensure your ukoy turns out perfectly every time.

Ingredients

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon annatto powder (atsuete)
• 1 teaspoon shrimp bouillon cube, crushed
• 1/2 teaspoon ground black pepper
• 1 cup cold water
• 1/2 cup julienned carrots
• 1 cup bean sprouts (togue)
• 1/2 cup julienned green papaya (optional)
• 1 pound small shrimp (baby shrimp/hibe), peeled and deveined
• Vegetable oil, for frying
• Vinegar with chopped onions and garlic, for dipping (optional)

Instructions

1. Prepare the Batter: In a large bowl, whisk together the rice flour, all-purpose flour, cornstarch, annatto powder, crushed shrimp bouillon cube, and black pepper.
2. Add Water: Gradually add the cold water to the dry ingredients, whisking constantly until a smooth batter forms. Avoid overmixing, as this can develop the gluten and make the ukoy tough.
3. Incorporate Vegetables: Gently fold in the julienned carrots, bean sprouts, and green papaya (if using) into the batter.
4. Add Shrimp: Add the peeled and deveined shrimp to the batter and mix well to ensure they are evenly coated.
5. Heat the Oil: In a large, deep skillet or wok, heat about 2-3 inches of vegetable oil over medium-high heat. The oil is ready when a small drop of batter sizzles and floats to the surface.
6. Fry the Ukoy: Using a large spoon or ladle, scoop portions of the batter with shrimp and vegetables. Carefully drop the batter into the hot oil, forming small, flat fritters. Avoid overcrowding the skillet.
7. Fry Until Golden Brown: Fry the ukoy for 3-4 minutes per side, or until golden brown and crispy.
8. Drain Excess Oil: Remove the ukoy from the skillet with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
9. Serve: Serve the ukoy hot and crispy, with vinegar dipping sauce with chopped onions and garlic (optional).

Tips for Success

• Use Cold Water: Cold water helps to prevent the gluten in the flour from developing too much, resulting in a lighter and crispier ukoy.
• Don’t Overmix the Batter: Overmixing the batter can lead to tough ukoy. Mix just until the ingredients are combined.
• Hot Oil is Key: Ensure the oil is hot enough before frying the ukoy. If the oil is not hot enough, the ukoy will absorb too much oil and become soggy.
• Don’t Overcrowd the Skillet: Overcrowding the skillet will lower the oil temperature and result in soggy ukoy. Fry the ukoy in batches.
• Adjust the Batter Consistency: If the batter is too thick, add a little more water. If it’s too thin, add a little more flour. The batter should be thick enough to hold the shrimp and vegetables together, but not so thick that it’s difficult to spread.
• Experiment with Vegetables: Feel free to experiment with other vegetables, such as sliced squash blossoms, grated sweet potato, or thinly sliced cabbage.
• Annatto Substitute: If you can’t find annatto powder, you can use a pinch of paprika for color, but it won’t provide the same flavor.

Storage Instructions

Leftover ukoy can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, you can bake them in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a similar effect. Reheating in a skillet with a little oil can also restore some crispness, but be careful not to burn them.

FAQ

Q: Can I use frozen shrimp?

A: Yes, you can use frozen shrimp. Make sure to thaw them completely and pat them dry before adding them to the batter.

Q: Can I make the batter ahead of time?

A: It’s best to make the batter fresh, as it can become thick and gummy if left to sit for too long. However, if you need to make it ahead of time, you can store it in the refrigerator for up to 1 hour. Stir well before using.

Q: What is the best dipping sauce for ukoy?

A: Vinegar with chopped onions and garlic is a classic dipping sauce for ukoy. You can also use a sweet chili sauce or a simple soy sauce with calamansi juice.

Q: Can I use different types of flour?

A: While rice flour and all-purpose flour are the most common types of flour used in ukoy, you can experiment with other gluten-free flours like tapioca flour or potato starch. Keep in mind that the texture might vary slightly.

Q: Why is my ukoy not crispy?

A: There are several reasons why your ukoy might not be crispy. The oil might not be hot enough, the batter might be too thick, or you might be overcrowding the skillet. Make sure to follow the tips for success to ensure crispy ukoy.

Conclusion

Ukoy is more than just a Filipino snack; it’s a culinary experience that embodies the vibrant flavors and textures of the Philippines. With this easy-to-follow recipe, you can now recreate this beloved street food in your own kitchen and enjoy the satisfying crunch and savory goodness of homemade ukoy. So gather your ingredients, heat up the oil, and get ready to experience a taste of Filipino culinary paradise! Enjoy!