Crispy Shrimp Ukoy
Filipino-style shrimp and sweet potato fritters with a crispy exterior and tender interior. Fried golden in minutes and served with a tangy vinegar dipping sauce.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
- ½ lb shrimp, peeled and deveined
- 1 medium sweet potato, peeled and julienned
- ¾ cup all-purpose flour
- 1 large egg
- ⅓ cup white vinegar
- 1 cup neutral oil for frying
Instructions
- 1
In a bowl, whisk together flour, 1 beaten egg, 0.5 tsp salt, and 0.25 tsp black pepper.
- 2
Fold shrimp and julienned sweet potato into the batter until fully coated.
- 3
Heat oil in a shallow skillet over medium-high until a wooden spoon submerged sizzles immediately, ~3 minutes.
- 4
Scoop batter in 2-tbsp portions into hot oil; fry 3–4 fritters at a time until golden brown, ~2 minutes per side.
- 5
Transfer ukoy to a paper-towel-lined plate.
- 6
Stir vinegar with 0.25 cup water and 0.5 tsp salt; serve as dipping sauce alongside fritters.
Tools you’ll need
- medium mixing bowl
- whisk
- shallow skillet or frying pan
- wooden spoon
- slotted spoon or spider strainer
- paper towels
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
