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Shrimp and Tofu Fritters (Ukoy) Recipe

Shrimp and Tofu Fritters (Ukoy) Recipe

Shrimp and Tofu Fritters (Ukoy) Recipe

This crunchy appetizer is great as an afternoon snack between meals (merienda), or as a cocktail snack in the evening with drinks (pulutan).

Ingredients :

    • 12 fresh medium shrimp (about 8 oz/ 250 g), heads and legs discarded, shells left on
    • 2 cups (5 oz/ 150 g) bean sprouts, rinsed, shells and tails discarded
    • 1/2 small cake (31/2 oz/100 g) pressed tofu, drained and diced
    • 4 oz (125 g) ground chicken
    • 2 tablespoons fermented baby shrimp (bagoong alamang)
    • Oil for deep-frying
    • 1 portion Garlic Soy Vinegar Dip, to serve

Batter :

    • 2 eggs, beaten
    • 1 teaspoon baking powder
    • 1/4 cup (30 g) cornstarch
    • 3/4 cup (100 g) plain flour
    • 1 tablespoon Annatto Water
    • 1/2 cup (125 ml) water
    • 1/2 teaspoon freshly ground black pepper

Method :

    1. Prepare the Garlic Soy Vinegar Dip and Annatto Water.
    2. Make the Batter by whisking the eggs, baking powder, cornstarch, flour, Annatto Water and water together in a bowl to form a smooth, thin batter. Season with the black pepper.
    3. Heat the oil in a wok or saucepan. Add the shrimp, bean sprouts, tofu, chicken and fermented shrimp to the Batter and mix well. Ladle about 3 tablespoons of the mixture into the hot oil, ensuring that each portion contains 1 shrimp and bits of all the other ingredients. Fry for 3 minutes until the fritters are golden brown, then remove with a slotted spoon and drain on paper towels. Repeat until all the mixture is used up. Serve the fritters with small bowls of Garlic Soy Vinegar Dip on the side.

Makes 12 fritters
Preparation time : 20 mins
Cooking time : 15 mins