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Cooking Culmination

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Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Crispy Filipino Shrimp And Sweet Potato Fritters (Ukoy) · Cooking Culmination

Discover / Filipino

Editorial sample recipeFilipinointermediatedairy-free

Crispy Filipino Shrimp And Sweet Potato Fritters (Ukoy)

Name: Crispy Filipino Shrimp And Sweet Potato Fritters (Ukoy)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 200 g small raw shrimp, shell-on or peeled; 1.5 cup orange sweet potato, julienned; 0.5 cup cornstarch; 0.5 cup all-purpose flour; 0.75 cup ice water; 0.5 tsp annatto powder, for yellow-orange color; 1 cup mung bean sprouts; 0.25 cup cane vinegar; 3 clove garlic, finely minced; 2 cup vegetable oil for deep frying

Crunchy fried fritters loaded with shredded sweet potatoes, bean sprouts, and whole shrimp, paired with spiced garlic vinegar.

Prep: 20 min
Cook: 15 min
Total: 35 min

AI-generated illustration of Crispy Filipino Shrimp And Sweet Potato Fritters (Ukoy)

AI illustration

Ingredients

Servings

200 g small raw shrimp, shell-on or peeled
360 ml orange sweet potato, julienned
120 ml cornstarch
120 ml all-purpose flour
180 ml ice water
½ tsp annatto powderfor yellow-orange color
240 ml mung bean sprouts
60 ml cane vinegar
3 clove garlic, finely minced
480 ml vegetable oil for deep frying

Allergen information

This recipe contains or may contain:

crustacean
crustaceans
gluten
shellfish

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Shallow Batter Frying

Submerging cold batter-coated seafood and root vegetables into hot oil to form light, crispy fried fritters.

Instructions

Whisk cane vinegar with 1 clove of minced garlic, salt, and black pepper in a small bowl to make dipping sauce.

Step 1:

Step 2: Whisk cornstarch, flour, ice water, annatto powder, and remaining garlic together in a large bowl to create smooth batter.

Step 3: Fold julienned sweet potato, mung bean sprouts, and raw shrimp into batter until well combined.

Step 4: Heat 2 cups vegetable oil in a heavy frying pan or wok to 350°F (175°C).

Step 5: Ladle a portion of mixture onto a flat slotted spoon and carefully slide into hot oil.

Step 6: Fry fritters in small batches for 3-4 minutes per side until deep orange-golden and crisp.

Step 7: Remove fritters to a wire rack to drain, serving immediately while steaming hot alongside dipping sauce.

Cooking tips

Using ice water keeps batter temperature low, preventing excessive oil absorption for maximum crunch.
Work in small batches so oil temperature remains high throughout frying.
Original home-cooking adaptation inspired by Filipino; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.