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Brief Overview
Ukoy is one of the most inviting street foods in the Philippines. These golden fritters, crisp at the edges and soft in the centre, are most often made with tiny whole shrimp held together in a light batter. They are the sort of food that draws you in with their sizzle as much as with their taste.
A stack of ukoy at a roadside stall instantly tempts those passing by. They are usually served hot with a spiced vinegar dip, which cuts through the oil and lets the flavour of the shrimp shine. This pairing gives every bite a lively balance that keeps people reaching for another.
Beyond the street, ukoy is found at family tables too, often made in the late afternoon and eaten as a snack before dinner. Its appeal is in its ease. A simple mixture of vegetables and shrimp transforms into something far greater once it hits the pan.
What Is Ukoy?
Ukoy is a type of Filipino fritter, usually flat and round, made by mixing small shrimp with a starchy batter. The mixture is dropped by spoon into hot oil, where it spreads and crisps. The result is a thin, lacy disc with crisp edges and a chewy centre.
While shrimp is the most recognised version, some cooks add grated vegetables such as sweet potato, bean sprouts, or squash. Others use a bit of rice flour for crunch or a hint of annatto to give the batter a warm orange hue that looks as good as it tastes.
Served with vinegar infused with garlic and chilli, ukoy is eaten as a snack, a starter, or something to enjoy alongside rice. It is simple but deeply satisfying, a food that captures the joy of Filipino everyday cooking.
Ingredients and Taste
Ukoy begins with tiny whole shrimp, shells and all, which add a briny sweetness. These are bound with a batter made from flour, cornstarch or rice flour, water and a pinch of salt. The batter is thin enough to spread but strong enough to hold the shrimp together.
Grated vegetables bring freshness and texture, while a little seasoning provides depth. When the mixture is dropped into hot oil, it bubbles and crisps, turning the shrimp a deep orange and the edges of the batter golden and delicate.
The taste is clean and direct. Sweetness from the shrimp, a gentle earthiness from the vegetables, and the rich crispness of the fried batter. The vinegar dip sharpens each bite, cutting through the oil and adding a layer of brightness.
A Taste of History
Ukoy is thought to have begun in coastal communities where small shrimp are plentiful. Fisherfolk used what they had on hand, mixing shrimp with starch to stretch their catch and frying it as an easy snack that could be made quickly at home.
As the idea travelled inland, it adapted to what was available. Root vegetables, bean sprouts, or pumpkin appeared in the batter, turning ukoy into a dish shaped by resourcefulness. It soon became part of Filipino merienda culture.
Today, ukoy still feels close to its roots. Whether sold at markets or made in a kitchen at home, it carries the same spirit. It is a dish built on simple ingredients, made vibrant through skill, and eaten with an enthusiasm that speaks of tradition and comfort.
How to Make Ukoy (Shrimp Fritters)
Ukoy is a classic Filipino street and home favourite, a crisp golden fritter made from small shrimp and vegetables bound together in a light batter. Expect crunch, savoury sweetness from the shrimp, and a rustic charm that comes alive when dipped in spiced vinegar. See the recipe card at the bottom for printable directions
Ingredients
For the fritters
- 250 g small whole shrimp (preferably unshelled)
- 200 g grated green papaya or julienned carrots
- 100 g bean sprouts
- 100 g sweet potato, finely shredded
- 1 small onion, finely sliced
- 2 spring onions, chopped
- 100 g plain flour
- 40 g rice flour
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp annatto powder (for colour)
- 1 large egg
- 250 ml cold water
For frying
- Vegetable or groundnut oil, for deep frying
For dipping
- Spiced cane vinegar (sukang maanghang)
Cooking Instructions
Step 1: Prepare the vegetables
To begin, wash and peel the vegetables. Julienne green papaya, carrots, and sweet potato into thin matchsticks. Place in a large bowl and set aside for mixing. Move to the batter preparation.
Step 2: Make the batter
In a separate bowl, combine plain flour, rice flour, salt, pepper, and annatto powder. Gradually whisk in cold water and beat in the egg until a smooth, slightly runny batter forms. Transition to combining vegetables.
Step 3: Combine vegetables with batter
Add the prepared vegetables and sliced onion to the batter. Mix gently to ensure each strand is lightly coated. Proceed to incorporate the shrimp.
Step 4: Prepare the shrimp
Rinse the small shrimp well. Pat them dry to avoid splattering during frying. For a traditional texture, keep shells and heads on. Move to folding shrimp into the batter.
Step 5: Add shrimp to the mixture
Fold the shrimp into the vegetable batter, ensuring even distribution. The mixture should be loose, not thick. Get ready to fry.
Step 6: Heat the oil
In a wide pan or wok, heat enough oil for shallow frying to 180°C. Test by dropping a small bit of batter into the oil; it should sizzle and float to the surface. Prepare for shaping the fritters.
Step 7: Shape the fritters
Ladle a portion of the batter with vegetables and shrimp and gently slide it into the hot oil, flattening slightly with the back of the ladle. Continue shaping one or two fritters at a time.
Step 8: Fry until golden
Fry each fritter for 3 to 4 minutes on each side until golden and crisp. Avoid overcrowding the pan to maintain oil temperature. Move to draining.
Step 9: Drain excess oil
Lift the fritters with a slotted spoon and place them on a wire rack or kitchen paper. Let them drain for a few minutes to keep their crunch. Prepare for plating.
Final step: Serve hot
Serve Ukoy hot with a bowl of spiced cane vinegar for dipping. Arrange on a banana leaf or platter. For extra flavour, garnish with fresh chillies or herbs. Best eaten while freshly crisp.
Variations and substitutions
- Replace green papaya with cabbage or courgette if unavailable.
- Use small peeled prawns if tiny whole shrimp are not accessible.
- If annatto powder is hard to find, mix a little sweet paprika for colour.
- Try adding shredded pumpkin or water spinach stems for a different regional style.
Cooking Tips for Perfect Ukoy
- Use ice cold water in the batter to keep it light and crisp.
- Do not over mix the batter after adding the shrimp; gentle folding keeps texture airy.
- Keep the oil hot between batches to prevent greasy fritters.
- Drain on a wire rack instead of paper to maintain crunch on all sides.
Ukoy (Filipino Shrimp Fritters)
Ingredients
For the fritters
- 250 g small whole shrimp preferably unshelled
- 200 g grated green papaya or julienned carrots
- 100 g bean sprouts
- 100 g sweet potato finely shredded
- 1 small onion finely sliced
- 2 spring onions chopped
- 100 g plain flour
- 40 g rice flour
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp annatto powder for colour
- 1 large egg
- 250 ml cold water
For frying
- Vegetable or groundnut oil for deep frying
For dipping
- Spiced cane vinegar sukang maanghang
Instructions
- To begin, wash and peel the vegetables. Julienne green papaya, carrots, and sweet potato into thin matchsticks. Place in a large bowl and set aside for mixing. Move to the batter preparation.
- In a separate bowl, combine plain flour, rice flour, salt, pepper, and annatto powder. Gradually whisk in cold water and beat in the egg until a smooth, slightly runny batter forms. Transition to combining vegetables.
- Add the prepared vegetables and sliced onion to the batter. Mix gently to ensure each strand is lightly coated. Proceed to incorporate the shrimp.
- Rinse the small shrimp well. Pat them dry to avoid splattering during frying. For a traditional texture, keep shells and heads on. Move to folding shrimp into the batter.
- Fold the shrimp into the vegetable batter, ensuring even distribution. The mixture should be loose, not thick. Get ready to fry.
- In a wide pan or wok, heat enough oil for shallow frying to 180°C. Test by dropping a small bit of batter into the oil; it should sizzle and float to the surface. Prepare for shaping the fritters.
- Ladle a portion of the batter with vegetables and shrimp and gently slide it into the hot oil, flattening slightly with the back of the ladle. Continue shaping one or two fritters at a time.
- Fry each fritter for 3 to 4 minutes on each side until golden and crisp. Avoid overcrowding the pan to maintain oil temperature. Move to draining.
- Lift the fritters with a slotted spoon and place them on a wire rack or kitchen paper. Let them drain for a few minutes to keep their crunch. Prepare for plating.
- Serve Ukoy hot with a bowl of spiced cane vinegar for dipping. Arrange on a banana leaf or platter. For extra flavour, garnish with fresh chillies or herbs. Best eaten while freshly crisp.
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